2 lbs. boneless chicken breast, cut in 1/2 inch cubes
8 medium potatoes, 1/2 inch cubes unpeeled
1/3 cup olive oil
1 1/2 tsp. salt
1 tbsp. black pepper
1 tbsp. paprika
2 tbsp. garlic powder
6 tbsp. hot sauce
2 C mexican blend cheese
1 C bacon, cooked & crumbled
1 C onion, chopped
Instructions
Heat oven to 500 (not a typo)
In large bowl mix together oil, hot sauce, salt, pepper, garlic and paprika.
Add potatoes and stir to coat.
Add potatoes to a greased 9 X 13 baking dish using slotted spoon leaving behind any oil mix.
Add the diced chicken to the left behind oil mix, stir to coat chicken and set aside.
Roast potatoes for 45 minutes, stirring every 15 minutes until cooked through and nice and crispy.
Once potatoes are cooked turn oven down to 400, top with marinated chicken.
Mix together in bowl cheese, bacon and onions and spread over the raw chicken.
Bake 15 - 20 minutes until chicken is cooked and topping is melted and bubbly.
DELICIOUS
Originally Submitted
1/15/2015
0 Out of 5 from
0 reviews
You can add this Loaded Potato & Buffalo Chicken Casserole recipe to your own private DesktopCookbook.
