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