Monday, May 26, 2014

Buffalo Potato and Chicken Casserole

Is there anything that you can't do with buffalo sauce?  I've made so many things with it and just love everything that it touches. 

Then of course, adding bacon just makes it better.  Right?

While this was absolutely delicious, I did find it quite spicy.  My daughter and I poured a bit of ranch sauce over it. Perfect. 

Buffalo Potato and Chicken Casserole Recipe

2 lbs. boneless chicken breasts, cubed
8 - 10 potatoes, cut into bite sized cubes
2 tbsp. olive oil
1 1/2 tsp. salt
1 tsp. pepper
1 tbsp. paprika
2 tbsp. garlic powder
5 - 6 tbsp. hot sauce (I used Franks buffalo sauce)
2 cups cheese (I used a combo of cheddar and colby jack)
1 cup crumbled bacon
1/2 cup green onion

Spray a 9 x 13 in. pan with cooking spray. 

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

Place cubed potatoes in a bowl and toss with about 1/2 the hot sauce mixture.  

Bake the potatoes in the sprayed baking dish for about 45 - 50 minutes at 400 degrees, stirring every 15 minutes until cooked through and a bit crispy and browned on the outside. 

Add the rest of the hot sauce mixture to the cubed chicken.  Place in a large baggie and marinate while the potatoes are cooking for about 30 minutes. 

Toss the cubed chicken in a frying pan and cook until just barely done.  

Top the potatoes with the cooked chicken.  

In a bowl, mix together the cheese, bacon and green onion.  Top the chicken with the cheese mixture.  

Return the casserole to the oven and bake for about 15 - 20 minutes or until the chicken is cooked through and topping is bubbly.  

Serve with extra hot sauce or ranch sauce. 

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