Buffalo Chicken & Potato Casserole

 Buffalo Chicken & Potato Casserole

Buffalo Chicken & Potato Casserole


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

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

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce


2 cups shredded cheddar cheese

1 cup cooked and crumbled bacon

1 cup sliced green onions

Blue cheese/ranch dressing


Preheat oven to 400 degrees

In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the potatoes and toss to coat.

Place the potatoes in a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.

Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.

Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.

Place the raw chicken on top of the potatoes and cook for 20 minutes or until the chicken is done.

In a large bowl, mix all the topping ingredients together.

Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.

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