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LOADED POTATO & BUFFALO CHICKEN CASSEROLE Recipe

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This recipe for LOADED POTATO & BUFFALO CHICKEN CASSEROLE is from The Braun Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lbs Boneless Chicken Breasts, cut into 1" cubes
8-10 Medium Potatoes, cut into 1/2" cubes
1/3 Cup Olive Oil
1 1/2 tsp Salt
1 TBLS Black Pepper
1 TBLS Paprika
2 TBLS Garlic Powder
6 TBLS Hot Sauce

TOPPING
2 Cups Fiesta Blend Cheese
1 Cup Crumbled Bacon
1 Cup Diced Green Onion
Directions:
Directions:
Preheat oven to 500 degrees. Spray a 9x13" baking dish with cooking spray. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add cubed potatoes & stir to coat. Carefully scoop potatoes into prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture ax possible. Bake potatoes 45-50 minutes, stirring every 10-15 minutes, until cooked through, crispy & browned on outside. While potatoes are cooking, add the cubed chicken to the bowl of olive oil/hot sauce mixture. Stir & coat. Once potatoes are fully cooked, remove from oven & lower oven temp to 400. Top the cooked potatoes with raw marinated chicken. In a bowl, mix together cheese, bacon, green onion & top raw chicken with cheese mixture. Return casserole to oven & bake 15 minutes or until chicken is cooked through & topping is bubbly delicious.
Serve with extra hot sauce &/or ranch dressing.

 

 

 

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