Tuesday , 28 March 2017

Loaded Potato And Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo 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 (I leave the skin on)
  • 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

Instructions

  1. Preheat oven to 500F (This is NOT a typo, 500F 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 9 x 13 inch 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 temperature to 400F. 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.
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8 comments

  1. Made this tonight. It was a big hit with everyone and very easy to put together.

  2. Oh wow!!! I just finished making this for dinner tonight. Stuck the fork in and taste tested it…..DELICIOUS!!! I substituted sriracha for the hot sauce.. And I also used Sargento Artisan Blends (authentic mexican) cheese instead of the fiesta mix. Super simple and delish!!!! Thanks so much for the share :-)

  3. This dish is amazing. My family doesn’t like spicy so I cut the hot sauce to 2 tbs and the garlic powder to 1 tbs and they loved it. I think it may even be better the next day. This is a keeper for sure!

  4. This was delicious! I love the buffalo twist on a loaded baked potato casserole; that’s what makes it so good. I think if you wanted to make it healthier you could leave off the bacon, although the bacon is great. I’ll definitely make this again!

  5. Making this today with my boyfriend for Superbowl Sunday….using BBQ and chicken rub instead of buffalo. Can’t wait!

  6. Made this tonight, yumm! Not too spicy and is good on its own but is amazing with ranch! Thanks for sharing, will Def make again.

  7. I’ve made this a few times and again today by special request … SOOO yummy!

    I found its easier to just divide the marinade (some for potatoes and some for the chicken) and then I add some ranch dressing in with the chicken marinade. So good.

  8. Can I use vegetable oil instead of olive oil? I forgot to get that at the store

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