Loaded Baked Potato and Chicken Casserole
Description
This is an all in one chicken casserole dish that you and the family will love. It's delicious and full of flavor with cheesy potatoes, crumbled bacon, green onion, and great spices and seasonings.
Ingredients
2 lb. chicken breasts
8-10 potatoes, cubed
1/3 c. olive oil
3- 6 T. hot sauce, or to taste
2 T. garlic powder
2 t. paprika
1 T. salt
1 T. pepper
Topping:
2 c. Mexican blend cheese or Monterey Jack and Cheddar cheese blend
1 c. cooked bacon, crumbled
1 c. green onion, diced
Directions
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Preheat oven to 500 degrees. (This isn't a typo, 500 is correct). Grease a baking dish.
Wash chicken and pat dry. Cut into chunks. Scrub potatoes; cube. Wash green onions; discard ends; dice.
In a large bowl, mix together olive oil, hot sauce, salt, pepper, garlic powder and paprika.
Add cubed potatoes; stir to coat; add potatoes to prepared baking dish.
When scooping potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add diced chicken to the bowl with the olive oil/hot sauce mix that was left behind; stir to coat chicken. Allow to marinate while potatoes bake.
Roast potatoes 45-50 minutes, stirring every 10-15 minutes, until cooked through and are nice and crispy on the outside.
When potatoes are fully cooked, remove from oven, lower the oven temperature to 400 degrees; add the marinated chicken.
In a large bowl, mix all topping ingredients together. Sprinkle raw chicken with the topping.
Bake 15-20 minutes or until until chicken is cooked through and the topping is melted and bubbly.
4-5 servings.