Dark's Kitchen

2 lbs. boneless chicken breasts, cubed
8-10 medium potatoes, cut in 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 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion


Preheat oven to 500 F degrees. Spray a 9X13 baking dish with cooking spray.

In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce.

Add cubed potatoes and stir to coat.

Carefully scoop potatoes into 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 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 F degrees.

Top the cooked potatoes with the raw marinated chicken.

In a bowl mix cheese, bacon, and green onion, and top the raw chicken with cheese mixture.

Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.

Serve with extra hot sauce and/or ranch dressing.
Potato and Buffalo Chicken Casserole
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