Ingredients: |
Ingredients: 2lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1⁄3cup olive oil
1 1⁄2teaspoons salt
1tablespoon fresh ground pepper
1tablespoon paprika
2tablespoons garlic powder
6tablespoons hot sauce
Topping
2cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1cup crumbled cooked bacon
1cup diced green onion
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Directions: |
Directions:1. Preheat oven to 500º F (This is NOT a typo, 500º F is correct!) .
2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3. Add the potatoes and stir to coat.
4. Add the potatoes to a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6. 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.
7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8. Once the potatoes are fully cooked add the marinated chicken.
9. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10. In a large bowl mix all the topping ingredients together.
11. Top the raw chicken with the topping.
12. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13. Serve with extra hot sauce and/or ranch dressing. |
This recipe for Loaded Potato and Buffalo Chicken Casserole is from