LOADED CHICKEN & POTATOES Casserole was a huge success at my house! Everyone in my house loved it and had seconds, even one of them wanted thirds. This one dish meal is packed full of savory taste.
While this recipe was cooking in the oven, the aroma that filled the house had all of our mouths watering, and we could not wait for it to be ready for dinner. This recipe was also very simple to make! You could easily adapt it for the grill by placing it in a foil packet or even to the crock pot too.
LOADED CHICKEN & POTATOES CASSEROLE:
I would suggest serving this with a loaf of french bread and a nice side salad to complement. This is an easy dinner recipe that is soon to be a family favorite at our house. If you do not like spicy food, you can easily reduce the amount of hot sauce you use. If you like spicy, then feel free to increase.
— 1 lb (ca. 454 g) boneless chicken breasts, cubed (1″)
— 6-8 medium skin on red potatoes, cut in 1/2″ cubes
— 1 1/2 tsp salt
— 1 tsp black pepper
— 1/3 c olive oil
— 1 Tbsp paprika
— 2 Tbsp garlic powder
— 2 Tbsp hot sauce (more if you like it HOT)
— 2 c fiesta blend cheese
— 1 c crumbled bacon
— 1 c diced green onion
Preheat oven to 400 degrees. Spray a 9×13″ 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 cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes, or until cheese is melted.
Serve With: extra hot sauce and/or ranch dressing or sour cream!