Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole

Diets

  • Gluten free

Ingredients

  • 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

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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.
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Title:

Buffalo Chicken and Potato Casserole - The Girl Who Ate Everything

Descrition:

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole

  • 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

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the-girl-who-ate-everything.com

the-girl-who-ate-everything.com

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

The Girl Who Ate Everything

Buffalo Chicken and Potato Casserole - The Girl Who Ate Everything

Buffalo Chicken and Potato Casserole