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 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
TOPPING
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion
PREHEAT oven to 500 (that is correct - 500)
Instructions
1) Preheat oven to 500F (This is NOT a typo 500F is correct) .
2) In a large bowl mix together the olive oil, hot sauce, salt, pepper,
garlic powder and paprika.
3) Add the potatoes and stir to coat.
4) Add the potatoes to a greased baking dish.
5) When scooping the potatoes into the baking dish, leave behind
any extra olive oil and hot sauce mix.
6) 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.
7) Roast the potatoes for 45-50 minutes, stirring every 10-15
minutes, until cooked through and nice and crispy on the outside.
8) Once the potatoes are fully cooked add the marinated chicken.
9) Once the potatoes are fully cooked, remove from the oven and
lower the oven temperature to 400F.
10) In a large bowl mix all the topping ingredients together.
11) Top the raw chicken with the topping.
12) Bake 15 minutes or until until the chicken is cooked through
and the topping is melted and bubbly delicious. ( 1 find adding the
cheese mixture the last 5 minutes of baking works best)
13) Serve with extra hot sauce and/or ranch dressing.
Originally Submitted
6/20/2013
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