Loaded Potato and Buffalo Chicken Casserole
Submitted by the Dupont Community Group
Nothing beats a mid-week comfort food casserole. Looking to save some time? Make this the night before & keep refrigerated before warming it in the oven the night of your CG! Have everyone bring a topping, like their favorite hot sauce, ranch dressing, or sour cream. This dish pairs well with a nice veggie tray or fruit salad.
Serves 10-12
Ingredients
2 lbs. chicken breast or chicken thighs, cut into 1/2 inch cubes
5 medium potatoes, cut into 1/2 inch cubes (skin on)
2/3 cup olive oil
3 tsp of salt
2 tbsp ground pepper
2 tbsp paprika
1/4 cup garlic powder
3/4 cup hot sauce
2 cups cheddar cheese
1 cup crumbled cooked bacon
1 cup diced green onion
Recipe
Preheat oven to 500F.
Spread potatoes in a thin layer on a 13x9 baking dish covered in foil.
Mix olive oil, hot sauce, salt, pepper, garlic powder and paprika in a small bowl (this is your buffalo sauce). Pour half of the buffalo sauce mixture on the potatoes and stir to coat.
Mix remaining buffalo sauce in with the chicken and allow to marinate while the potatoes bake.
Roast the potatoes in the oven for an hour, stirring every 15 minutes until cooked through and crispy. After the potatoes have cooked for about 50 minutes, put the marinated chicken in a greased baking dish and put in the oven with the potatoes.
In a bowl, mix together the cheddar cheese, cooked bacon, and green onion.
Once the potatoes are fully cooked and the chicken is mostly cooked through, lower the oven temperature to 400ºF.
Top the potatoes with the chicken and the toppings (cheese, bacon, and green onion) and bake for 10 minutes until the cheese is melted and the chicken is completely cooked through.
Serve with extra hot sauce, ranch dressing, or sour cream. Enjoy!
