Loaded Chicken and Potatoes Casserole

• Gluten free

• Meat

  • 1 cup Bacon
  • 1 lb Chicken breasts, boneless

• Produce

  • 2 tbsp Garlic powder
  • 1 cup Green onion
  • 6 Red potatoes, medium skin on

• Condiments

  • 2 tbsp Hot sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 2 cup Fiesta blend cheese

Found on stockpilingmoms.com

Description

Ingredients

• 1 lb boneless chicken breasts, cubed
• 6-8 medium skin on red potatoes, cut in cubes
• ⅓ c olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce
• 2 c fiesta blend cheese
• 1 c crumbled bacon
• 1 c diced green onion

Directions

• Preheat oven to 400 degrees.
• Spray a 9X13″ baking dish with cooking spray.
• 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.
• Carefully scoop the potatoes and chicken into the prepared baking dish.
• Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.
• While the potatoes are cooking, fry your bacon (about half a pound).
• 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.
• Enjoy and you can serve with sour cream or ranch dressing, if desired.