Loaded Potato and Chicken Casserole

By francesn

This Loaded Potato and Chicken Casserole recipe is awesome as is but if you prefer less of a kick, halve the amount of hot sauce.

Ingredients

• Topping:
• 2 pounds boneless chicken breasts, cubed (1")
• 8 to 10 medium potatoes, cut in 1/2-inch cubes
• 1/3 cup olive oil
• 1 &1/2 teaspoons salt
• 1 tablespoon. black pepper
• 1 tablespoon paprika
• 2 tablespoon garlic powder
• 6 tablespoon hot sauce
• 2 cups fiesta blend cheese
• 1 cup crumbled bacon
• 1 cup diced green onion

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

Preheat oven to 500°F.

Spray a 9x13-inch 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/hot sauce mixture as possible.

Bake the potatoes for 45 to 50 minutes, stirring every 10 to 15 minutes, until cooked through and crispy and browned on the outside.

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°F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.