"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Loaded Chicken and Potatoes Recipe

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This recipe for Loaded Chicken and Potatoes, by , is from VASSIE'S COLLECTION OF RECIPES, 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!

Contributor:  
Contributor:  
Vassie Lumley

Category:
Category:

Ingredients:  
Ingredients:  

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
⅓ cup olive oil
1 tsp salt
1 tsp black pepper
1 tbsp paprika
2 tbsp sgarlic powder
2 tbsp hot sauce (more if you like it HOT)

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

Directions:
Directions:
Preheat oven to 400

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 chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

 

 

 

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