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Loaded potato and buffalo chicken casserole Recipe

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This recipe for Loaded potato and buffalo chicken casserole is from Nothing Brings Families Together Quite Like Food ...Cookbook..., 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 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
6 tablespoons buffalo 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

Directions:
Directions:
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 & paprika.
3. Add the cubed potatoes and stir to coat.
4. Add the potatoes to a greased 9x13 baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
5. Add the cubed chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
7. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
8. Cook the chicken slightly in a skillet but not cooked al the way through
9. Top the potatoes with the slightly cooked chicken
10. In a large bowl mix the topping ingredients together
11. Top the chicken with the cheese topping and bake for 10-15 minutes or until chicken is finished cooking and cheese is bubbly.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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