Loaded Potato and Buffalo Chicken Casserole:

1
Crystal Wilkinson

By
@RUBYSCHEF

Another yummy looking recipe from the pages of FB!

Rating:

★★★★☆ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr 5 Min
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
    salt
  • 1 Tbsp
    black pepper
  • 1 Tbsp
    paprika
  • 2 Tbsp
    garlic powder
  • 6 Tbsp
    louisiana 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. n a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible in the bowl.
  3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  4. 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. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
  5. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. 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.

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