I saw this on my friend Sharon’s facebook page with a glowing review and an irresistible photo, so just had to try it. Loaded potato, buffalo chicken, casserole – three things I really like!
When you make this, give yourself plenty of time for the prep work and then plan on an hour or so cooking time to get it just right. It’s crispy chopped potatoes covered in a buffalo marinade topped with buffalo chicken breast, cheese, bacon and green onion. At first I didn’t quite understand the pre-baking of the potatoes, but when completed it created a nice crunchy potato base for the tasty chicken and cheese casserole on top of it!
If you use buffalo sauce (like Frank’s) be aware that it’s definitely got a kick to it. According to Sharon you can use your favorite hot sauce – it doesn’t have to be Frank’s or even buffalo sauce. Be sure and take a look at my notes below the recipe.
- 2 lbs boneless skinless chicken breasts , cubed (1")
- 8-10 medium potatoes , cut into 1/2" cubes
- 1/3 C olive oil
- 1 1/2 tsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 6 tbsp hot sauce
- 2 C fiesta blend cheese
- 1 C crumbled bacon
- 1 C diced green onion
Preheat oven to 500 degrees. 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 left over 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 degrees. 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 and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
Tips and Stuff:
I didn't use the green onion, but would be really good with it.
Next time I will leave out the salt completely. The Frank's buffalo sauce was more than salty enough.
I halved this, made it in a 1 1/2 quart casserole dish and it came out great. Be sure and reduce baking time if you half the recipe - bake the potatoes for 35-40 minutes - no longer or the potatoes will begin to burn.
I also later lowered the oven to 350 instead of 400 and returned the casserole to the oven for about 12 minutes. It was perfect.
A 500 degree oven is H.O.T. hot! The first time I opened the oven to stir the potatoes I almost scorched my eyelashes!! Be very careful and remove the pan while stirring the potatoes. It's a lot hotter oven than I ever use, but necessary to crisp up the potatoes.