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Loaded Potato and Buffalo Chicken Casserole
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Brief Description
Casserole dish made with buffalo seasoned chicken, potatoes, cheese, bacon and onion.
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Main Ingredient
potatoes
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Category: Main Dish
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Cuisine: Southern
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Prep Time: 15 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DebStack
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Posted On: Nov 13, 2016
Number of Servings:
Ingredients:
- 2 pounds - boneless skinless chicken breasts cut into 1/2-inch cubes
- 6 - to 8 medium potatoes (with skin on) cut into 1/2-inch cubes
- 1/3 cups - olive oil
- 1 1/2 teaspoons - salt
- 1 tablespoons - fresh ground pepper
- 1 tablespoons - paprika
- 2 tablespoons - garlic powder
- 6 tablespoons - hot sauce
- 2 cups - fiesta Mexican blend cheese OR monterey jack and cheddar cheese blend
- 1 cups - crumbled cooked bacon
- 1 cups - diced green onion
Directions:
Preheat oven to 500 degrees F (this is NOT a typo - 500 is correct).
In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika. Add the potatoes and stir to coat.
Add 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 potatoes for 45-50 minutes, stirring every 10 to 15 minutes, until cooked through and nice and crispy on the outside.
Once potatoes are fully cooked, remove from oven and lower oven temperature to 400 degrees F. Add the marinated chicken.
In a large bowl, mix all topping ingredients together. Top the raw chicken with the topping.
Bake 15 minutes or until chicken is cooked through and topping is melted and bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
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