Loaded Potato and Chicken Casserole
Ingredients
- 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 Tbsp . black pepper
- 1 Tbsp . paprika
- 2 Tbsp . garlic powder
- 6 Tbsp . hot sauce
Toppings
- 2 cups fiesta blend cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
Instructions
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Preheat oven to 500 degrees.
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Spray a 9X13" baking dish with cooking spray. I
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n a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
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Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
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Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
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While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
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Top the cooked potatoes with the raw marinated chicken.
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In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
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Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
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