Ingredients :
- Loaded Potato & Buffalo Chicken Casserole
- 8 medium potatoes, cubed (1/2")
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 2 lb boneless chicken breasts, cubed (1")
- 2 cup fiesta-blend cheese
- 1 cup crumbled bacon
- 1 cup green onion, diced
- 6 tbsp hot sauce
- 6 tbsp ranch dressing
Method :
- Preheat oven to 500°.
- Spray a 9X13" baking dish with cooking spray.
- In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder & hot sauce, then add the cubed potatoes; stir until potatoes are coated.
- Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
- Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
- While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir until chicken is coated.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°.
- Top the cooked potatoes with the raw, marinated chicken.
- In another bowl, mix together the cheese, bacon & green onion, then top the raw chicken with the cheese mixture.
- Return the casserole to the oven and bake for 15 minutes, or until chicken is cooked through and the topping is bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
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