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Potato and Buffalo Chicken Casserole Recipe

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This recipe for Potato and Buffalo Chicken Casserole is from family 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 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
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
Topping:
2 cups fiesta blend cheese
1 cup diced green onion
1 cup crumbled bacon
Directions:
Directions:
oven to 500f . Spray a 9X13" baking dish with cooking spray. In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder, hot sauce. Add the potatoes and stir to coat. Scoop the potatoes into the baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. Add the chicken to the bowl with the left over sauce mixture and stir to coat. Once potatoes are fully cooked, remove from the oven and lower oven temperature to 400f . Top potatoes with raw chicken. In a bowl mix cheese, bacon, green onion top the raw chicken with cheese mixture. Return casserole to oven and bake for 15 min or until chicken is cooked through and the topping is bubbly

 

 

 

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