Monday, April 29, 2013

Loaded Potato and Buffalo Chicken Casserole - This recipe came from my one friend, Rhonda. I don't know where she got it. :-)

Very Good!! 

2 pounds chicken breast, cut into 1 inch cubes
8-10 medium potatoes, cut into 1/2 inch cubes
1/3 cup olive oil
1 1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

2 cups Fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onions

Preheat oven to 500 degrees. 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 stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and brown on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil mixture and stir to coat. 

Once the potatoes are cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly delicious. 

Serve with extra hot sauce and ranch or blue cheese dressing.

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