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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 Funk Family Favourites 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:
 

Base
Ingredients:  
Ingredients:  
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave skin on)
⅓ cup olive oil
1 ½ tsp salt
1 tbsp fresh ground pepper
1 tbsp paprika
6 tbsp garlic powder
6 tbsp hot sauce
Directions:
Directions:
Preheat oven to 500ºF (This is NOT a typo, 500ºF is correct!) .
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. Add the potatoes and stir to coat. Add the potatoes to a greased baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. 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.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. Add the marinated chicken.
 

Topping
Ingredients:  
Ingredients:  
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:
In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

 

 

 

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