I first saw another variation of this recipe on Facebook, and then on several other websites. It was called Loaded Chicken & Potatoes. I cooked it according to the recipe, but the chicken came out overcooked and the potatoes weren’t crispy. My family loved this recipe, but I knew that I had to make some changes. First of all, the whole dish was baked at the same time, which was why the chicken was overcooked. You just can’t get moist and tender chicken with crispy potatoes at the same time.
I then found the following recipe in a few more places, including Food.com, but I think it originated from http://cooklisacook.blogspot.ca/2012/03/loaded-potato-buffalo-chicken-casserole.html. It’s called Loaded Potato & Buffalo Chicken Casserole. I like Lisa’s recipe because it shows more photos with step-by-step instructions, and it makes sense that she waited until the potatoes were tender before adding the rest.
So, this is how I cooked it the next time, and it was a big hit. I adjusted the quantity of hot sauce and let everyone add more to taste.
Chicken with Potatoes, Cheese and Bacon
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium red potatoes (unpeeled), cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1/2 Tbsp freshly ground pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (I used Crystal hot sauce)
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon (I used 1/2 lb and, honestly, I could do with less bacon)
1 c diced green onion
Directions:
Preheat oven to 500F (This is NOT a typo, 500F is correct!)
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
Add the cubed potatoes and stir to coat. With a slotted spoon, carefully scoop the potatoes into a greased (with cooking spray) 9″ x 13″ baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
Bake the potatoes for 30-40 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
While the potatoes are cooking, fry bacon and set aside.
Add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.
Top the cooked potatoes with the raw marinated chicken.
Top with cheese, bacon and green onion.
Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce or ranch dressing, and sour cream.
Bon appétit!
Family Rating (1 to 5): 