Buffalo Chicken & Potato Casserole

Name: Buffalo Chicken & Potato Casserole
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb chicken breasts cubed; 10 Med Red Potatoes cubed; 1/3 cup olive oil; 1 1/2 tsp salt; 1 tbsp ground black pepper; 1 tbsp paprika; 2 tbsp garlic powder; 6 tbsp Hot Sauce; 2 cup grated cheese (Mexican blend); 1 cup bacon (cooked & crumbled); 1 cup green onions chopped

Midnightchef @Midnightchef

California

Another stolen from Facebook.

Midnightchef @Midnightchef

California

Another stolen from Facebook.

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Ingredients

6 servings

2 lbchicken breasts cubed
10Med Red Potatoes cubed
1/3 cupolive oil
1 1/2 tspsalt
1 tbspground black pepper
1 tbsppaprika
2 tbspgarlic powder
6 tbspHot Sauce
2 cupgrated cheese (Mexican blend)
1 cupbacon (cooked & crumbled)
1 cupgreen onions chopped

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Steps

1

Preheat oven to 500°F
2

Spray 9 x 12 Baking Dish with oil.
3

In large bowl combine oil, salt, pepper, paprika, garlic powder & hot sauce.
4

Add potatoes to oil mixture and toss well. Spoon potatoes into prepared dish. Leaving as much of the oil mix behind.
5

Roast potatoes until nice & crispy. Stir every 15 min or so, for about 50 mins.
6

Add cubed chicken to bowl with the oil mix and toss well.
7

Mix cheese, bacon & onions in bowl
8

When potatoes are nice & crispy take out & lower temp to 400.
9

Now top with raw chicken & cheese mixture and bake for another 15 - 20 mins.