Wednesday, August 19, 2015

Loaded Potato and Buffalo Chicken Casserole

This recipe has become a regular family favorite!  I adapted it from Here. I totally forgot to take a nice pretty pic before I dug in. Yep... it's that good!  I apologize for the crummy cell phone pics too. They don't do this dish justice.  If you like a lot of spice, go for the full amount of pepper.....Me? Not so much. 1 tsp is plenty for me.  Oh and make some yummy homemade ranch to dip it in.
Fab-u-lous!!!! As always... double it and toss some in the freezer for later. The hubby loves it for lunch leftovers too.  Enjoy!

Loaded Potato and Buffalo Chicken Casserole

2 lbs Boneless Skinless Chicken Breasts cubed
8-10 Medium potatoes cubed (I leave the skins on. Red or Russets are great)
1/3 cup oil
1 1/2 tsp salt
1 tsp-1 tbsp black pepper 
1 tbsp Paprika
1 tbsp garlic powder
6 tbsp hot sauce (like Frank's Red Hot)

2 cups shredded cheese (fiesta is best)
1 cup crumbled cooked bacon
1 cup diced green onions


Preheat oven to 500 degrees. (yep you read that right)
In a large bowl, mix together oil, salt, pepper, paprika, garlic powder and hot sauce.
Add potatoes and stir to coat
Put coated potatoes into a greased baking dish, reserving the extra sauce mixture
Add diced chicken to the reserved liquid and let marinate while potatoes are cooking
Bake Potatoes at 500 degrees for 45-50 minutes stirring every 10-15 minutes. Bake until crispy
Remove from the oven and lower temp to 400 degrees
Add marinated chicken to the potatoes
Bake 15 minutes or until chicken is cooked through
remove from the oven and top with shredded cheese, crumbled bacon and green onions

Serve with more hot sauce or ranch dressing

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