Loaded Potato & Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 500 degrees…Yes you read that right!

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.

 

In a large bowl mix all the topping ingredients together.

 

Top the raw chicken with the topping.

 

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.