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Loaded Potato & Buffalo Chicken Casserole Recipe

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This recipe for Loaded Potato & Buffalo Chicken Casserole is from First Baptist Church of Holland, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. 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. hot sauce

Topping:
2 c. fiesta blend cheese
1 c. crumbled bacon
1 c. diced green onion
Directions:
Directions:
Preheat oven to 500º. Spray a 9X13" baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the 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. Bake the potatoes 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned outside. While the potatoes are cooking, add the cubed chicken to the bowl with the olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove them from the oven and lower the oven temperature to 400º. Top the cooked potatoes with the raw marinated chicken. In a bowl, mix the cheese, bacon, and green onion. Then top the chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Enjoy!

 

 

 

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