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Loaded Potato and Buffalo Chicken Casserole (1/31/2014)

Loaded Potato and Buffalo Chicken Casserole


2 lbs. boneless chicken breasts, cut into 1-inch cubes
8-10 medium potatoes, cut into ½-inch cubes
1/3 cup Olive oil
1 ½ tsp. salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups Mexican shredded cheese
1 cup crumbled bacon
1 cup diced green onion


Preheat oven to 500-degrees. Spray an 9 x 13-inch 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. Scoop potatoes into the 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 potatoes are fully cooked, remove from 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 20-25 minutes, or until chicken is cooked through and the topping is bubbly.


Serve with extra hot sauce and/or ranch dressing.


 

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