Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole

You’ll Need:

1 lb. boneless, skinless chicken breasts, cut into 1/2” cubes
4-5 medium potatoes, cut into 1/2” cubes
1/3 c. olive oil
1 1/2 tsp. salt
1 tbsp. ground pepper
1 tbsp. paprika
2 tbsp. garlic powder
6 tbsp. hot sauce
2 c. Fiesta blend cheese
1 container Real Bacon Bits
1 c. diced green onions

How To:

Preheat the oven to 500F (not a typo!). In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray – coat. Carefully scoop the potatoes into a cooking spray-coated 9×13-inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the over temperature 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl, mix together the cheese, bacon, and green onions and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbling.

Makes: 6 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 1 hour, 5 minutes
Calories: 455

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