Loaded Potato and Buffalo Chicken Casserole

2 lbs boneless, skinless chicken breasts cut into 1/2-inch cubes

8-10 medium potatoes cut into 1/2-inch cubes

1/3 cup olive oil   

1 1/2 tsp. salt

1 TBS. freshly ground pepper

1 TBS. paprika

2 TBS. garlic powder

6 TBS. hot sauce

Topping:

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack

1 c. crumbled bacon

1 c diced green onion

Preheat oven to 500 (This is NOT a typo, 500 is correct!)

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat.

Carefully scoop the potatoes into a cooking spray coated 9x13” baking dish, leaving behind as much of the olive oil/hot sauce mix 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 mix and stir to coat.

Once the potatoes are fully cooked, remove from the oven and lower the oven to 400. Top the cooked potatoes with the raw marinated chicken.

In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.

Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

 

***I peel the potatoes. I used mild wing sauce and not hot sauce to keep it mild for my kids.  And I fry the bacon instead of using bacon bits. This is a delish take on meat and potatoes!