Loaded Potato & Buffalo Chicken Casserole

IMG_3677e

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:

IMG_3642e

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.

 

IMG_3644e

Add the potatoes and stir to coat.

 

IMG_3649e

Add the potatoes to a greased baking dish.

 

 IMG_3646e

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

 

IMG_3650e

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.

 

IMG_3654e

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

 

IMG_3656e

Once the potatoes are fully cooked add the marinated chicken.

 

IMG_3657e

In a large bowl mix all the topping ingredients together.

 

IMG_3661e

Top the raw chicken with the topping.

 

IMG_3667e

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

IMG_3672e

wpid-signature.png

Advertisements

One thought on “Loaded Potato & Buffalo Chicken Casserole

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s