Loaded Potato and Buffalo Chicken Casserole

San Kendrick-Anderson

By
@CookiswhatIdo

I saw this recipe on my Facebook timeline and I had to try it! It was very simple to make and the best part I had all the ingredients already!


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Serves:

8

Prep:

50 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb
boneless chicken breasts, cubed (1")
8-10 medium
potatoes, cut in 1/2" cubes
1/3 c
olive oil
1 1/2 tsp
saltt
1 Tbsp
black pepper
1 Tbsp
paprika
2 Tbsp
garlic powder
6 Tbsp
hot sauce

TOPPING

2 c
fiesta blend cheese
1 c
crumbled bacon
1 c
diced green onions

Directions Step-By-Step

1
Preheat oven to 500 degrees. Spray a 9x13" baking dish with cooking spray.
2
In a large bowl mix together the olive oil,salt, pepper, paprika, garlic powder and hot sauce.
3
Add the cubed potatoes and stir to coat.
4
Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until coooked through and crispy and browned on the outside.
5
While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
6
Once the potatoes are fully cooked, removed from the oven and lower the oven temperature to 400 degrees.
7
Top the cooked potatoes with the raw marinated chicken.
8
In a bowl mix together the cheese, bacon and green onions and top the raw chicken with the cheese mixture.
9
Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American