Here’s another all in one dinner option that’s being added to my regular rotation of meals. It’s everything you need for a complete dinner except a veggie. But an easy solution is to just add a side of steamed broccoli or a simple salad.
This buffalo chicken and potato casserole is super spicy. If you’re not a fan of hot sauce or a lot of spice then this is not for you. It’s packing a nice kick of heat. But between the cheese, bacon and hot sauce it’s a delicious meal.
Buffalo Chicken and Potato Casserole
from Cook Lisa Cook
2 -3 lbs boneless, skinless chicken breasts, cut into ½” pieces
6 -8 medium potatoes, cut into ½” cubes, skin on
1/3 cup olive oil
1 & 1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoon garlic powder
6 tablespoon hot sauce
2 cups Cheddar & Monterey Jack cheese blend
1 cup crumbled bacon
1. Preheat oven to 500°. In a large mixing bowl; whisk together the olive oil, salt, paprika, garlic powder and hot sauce. Toss in potatoes until well coated.
2. Spray a 13×9 baking dish with non-stick cooking spray. With a slotted spoon, scoop out potatoes leaving as much sauce mixture behind as possible. Add potatoes to baking dish and cook uncovered for 45 minutes, stir often.
3. While potatoes are baking, toss chicken in remaining hot sauce mixture and let marinate. When potatoes are crispy and fork tender, add raw chicken on top of the cooked potatoes. Spread cheese and bacon evenly on top.
4. Lower oven temp to 400° and continue baking uncovered for another 15 – 20 minutes until golden brown. Serve with sour cream or ranch dressing if desired.