Loaded Chicken and Potatoes Casserole
Ingredients
- 1 lb boneless chicken breasts cubed (raw)
- 6-8 medium red potatoes leave the skin on and cut in cubes or use 4-5 large Idaho potatoes
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp hot sauce give or take depending on the heat level that you like
- 2 cup Mexican blend cheese
- 1 lb crumbled bacon optional
- 1/2 cup diced green onion optional
Instructions
- Preheat oven to 400 degrees.
- Spray a 9X13″ baking dish with cooking spray or olive oil.
- In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
- Add the cubed potatoes and chicken and stir to coat.
- Place the potatoes and chicken into the prepared baking dish.
- Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover.
- While the potatoes are cooking, fry your bacon until crispy.
- Once the potatoes and chicken are fully cooked, remove from the oven.
- Top the cooked potatoes with the the cheese, bacon, and green onion.
- Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover.
Notes
Instead of dirtying another dish, place everything in a 9x13 cake pan and mix in it.
You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.
