Buffalo Chicken and Potato Casserole

• Gluten free

• Meat

  • 1 cup Bacon, cooked and crumbled
  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 tbsp Garlic powder
  • 1 cup Green onions
  • 8 Potatoes, medium

• Condiments

  • 1 Blue cheese/ranch dressing
  • 6 tbsp Hot sauce

• Baking & Spices

  • 1 tbsp Paprika
  • 1 tbsp Pepper, fresh ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 2 cups Cheddar cheese

Found on the-girl-who-ate-everything.com

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
• 2 cups shredded cheddar cheese
• 1 cup cooked and crumbled bacon
• 1 cup sliced green onions
• Blue cheese/ranch dressing

Directions

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