Loaded Potato and Buffalo Chicken Casserole

10
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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
50 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 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

How to Make Loaded Potato and Buffalo Chicken Casserole

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.

Printable Recipe Card

About Loaded Potato and Buffalo Chicken Casserole

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




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