Buffalo Chicken and Potato Casserole

As much as we love buffalo flavored stuff, I have to be careful not to serve it too much or we can get burned out on the flavor quickly. So, when we do eat it, I try to make sure it's extra tasty. This recipe didn't disappoint! Here it is:

Buffalo Chicken and Potato Casserole

Ingredients

• 2 lbs boneless skinless chicken breasts, cut into ½-inch cubes
• 8 medium potatoes, cut into ½-inch cubes (you can leave the skin on or peel it off)
• ⅓ cup olive oil
• 1½ teaspoons salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 6 tablespoons hot sauce

Topping:

• 2 cups shredded cheddar cheese
• 1 cup cooked and crumbled bacon
• 1 cup sliced green onions

Sauce:

• Blue cheese/ranch dressing

Instructions

1. Preheat oven to 500F (Not a typo!)
2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and toss to coat.
4. Place the potatoes in a greased 9x13 baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
8. Remove potatoes from the oven and lower the oven temperature to 400°F.
9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
10. In a large bowl, mix all the topping ingredients together.
11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
12. Serve with extra hot sauce and blue cheese/ranch dressing.

This was unique, filling, and delicious. I served it with Ranch. I will definitely use it again!