This recipe is courtesy of my sister and it is soooo good. I made this for dinner last night and it did not disappoint! I don't know why you couldn't just combine all the ingredients and put it in the crockpot for the day instead of the oven, so I'm going to try that next time, but either way, this was still delicious and worth making even with the extra steps to cook it in the oven. (I also want to try substituting the buffalo taste with bbq since my kids prefer that to buffalo/spicy flavors)
Loaded Potato & Buffalo Chicken Casserole
- 2 lbs. boneless chicken breasts, cubed
- 8-10 medium potatoes, cut in ½” cubes
- 1/3 cup olive oil
- 1 ½ tsp salt
- 1 Tbsp. black pepper
- 1 Tbsp. paprika
- 2 Tbsp. garlic powder
- 6 Tbsp. hot sauce
- 2 cups fiesta blend cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
Preheat the oven to 500°. Spray a 9x13 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 45-50 minutes, stirring every 10-15 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 leftover 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°. 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.