Tuesday, April 12, 2016

Loaded Potato and Buffalo Chicken Casserole






What You'll Need


  • two lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • eight -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
  • 1/3 cup olive oil
  • one tablespoon paprika
  • two tablespoons garlic powder
  • six tablespoons hot sauce
  • one 1/2 teaspoons salt
  • one tablespoon fresh ground pepper
  • Topping

  • two cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
  • one cup crumbled cooked bacon
  • one cup diced green onion


How to Make It

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
  • In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  • Add the potatoes and stir to coat.
  • Add the potatoes to a greased baking dish.
  • When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  • Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  • Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  • Once the potatoes are fully cooked add the marinated chicken.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  • In a large bowl mix all the topping ingredients together.
  • Top the raw chicken with the topping.
  • Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.
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