2 pounds boneless chicken breasts, cubed
8 to 10 medium potatoes, cubed
1/3 cup olive oil
1-1/2 tsp salt
1 Tbsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot sauce
TOPPING:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 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 stir to coat. Carefully scoop the potatoes into the baking dish, leaving behind as much of the sauce as possible.
Bake the potatoes for 45 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned. Add the chicken to the leftover sauce and stir to coat. Once the potatoes are cooked, remove from the oven and lower the temperature to 400 degrees.
Top the cooked potatoes with the raw marinated chicken. In a bowl, mix together the topping ingredients and put this on top of the chicken. Return the casserole to the oven for 15 minutes or until the chicken is cooked and the topping is bubbling.
Serve with ranch dressing or sour cream.
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