Loaded Potato and Buffalo Chicken Casserole

 

 

 

Hello everyone! I hope you had a good weekend.

Made this awesome dish last night, I'm on a mission of trying different dish especially a dish that hubby would like. He loves buffalo chicken so I'll probably make a lot of Buffalo Chicken dish.

This was so good, It was spicy.. Not my favorite but you can definitely use BBQ sauce with this dish.

Let me know what you think! :)

 

 

Loaded Potato and Buffalo Chicken Casserole

 

 

 

Ingredients:

• 2 lbs. Boneless chicken breasts, cut into 1/2 inch cubes
• 6 Medium potatoes, cut into 1/2 inch cubes (I leave the skin on)
• 1/3 Cup Olive oil
• 1 1/2 Tsp. salt
• 1 Tbsp. ground pepper
• 1 Tbsp. paprika
• 2 Tbsp. garlic powder
• 6 Tbsp. hot sauce

 

Topping:

• 2 Cups Fiesta blend cheese or Cheddar cheese
• 1 Cup  crumbled bacon
• 1/4 Cup parsley flakes

 

 

 

 

Directions:

• Preheat oven to 500 ( yup!)
• In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
• Carefully scoop into cooking spray coated 9x13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
• Bake the potatoes 45 minutes, stirring every 10 minutes, or until cooked through 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 oven and lower the oven temperature to 400F.
• Top the cooked potatoes with the raw marinated chicken.
• In a bowl, mix together the cheese, bacon and parsley flakes and top the raw chicken with the cheese mix.
• Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.
• Serve with extra hot sauce or ranch dressing.

 

Enjoy!

xoxo