2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil,
salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking
spray coated 9 x 13 inch baking dish, leaving behind as much of the olive
oil/hot sauce mix as possible. Bake the
potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through
and crispy & browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with
the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove
from the oven and lower the oven temperature to 400F.
Top the cooked potatoes with the raw
marinated chicken. In a bowl mix
together the cheese, bacon & green onion and top the raw chicken with the
cheese mix. Return the casserole to the
oven and bake for 15 minutes or until the chicken is cooked through and the
topping is bubbly delicious. Serve with
extra hot sauce and/or ranch dressing.
I topped mine with some sour cream and chives party mix. It was really good. It takes a while to make this but it’s
definitely worth it.
The original recipe for this was taken from
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