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!
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!
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 ½" cubes
- ⅓ C olive oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 6 tablespoon hot sauce
- 2 C fiesta blend cheese (or your favorite blend)
- 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 leftover 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 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 ½ 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.
Nutrition Information:Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 524Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 109mgSodium: 841mgCarbohydrates: 41gFiber: 5gSugar: 3gProtein: 41g
Nutrition Values are Approximate