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Loaded Potato and Buffalo Chicken Casserole Recipe

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This recipe for Loaded Potato and Buffalo Chicken Casserole, by , is from Goetschius Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Goetschius

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. chicken breasts, cubed
8 medium potatoes cut into cubes
⅓ cup olive oil
1 tsp. salt
tsp. pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce; such as Franks

Topping:
2 c. fiesta blend cheese
1 c. crumbled bacon
1 c. diced green onion

Directions:
Directions:
Preheat oven to 500. 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 cubed 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 for 45-50 minutes, stirring every 10-15 minutes until cooked through and crispy browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400. Top the cooked potatoes with the raw marinated chicken. In a bowl, mix together the cheese, bacon, and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly. Serve with extra hot sauce and/or ranch dressing.

Number Of Servings:
Number Of Servings:
4

 

 

 

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