Buffalo Chicken and Potato Casserole

The first time I made this, it turned out overly spicy (even for my taste, which is quite a feat). After playing with the recipe a little bit, I was able to find the perfect blend of spiciness to accentuate the chicken and potatoes. Of course, the amounts of Tabasco can be reduced and hot chili sauce omitted to lessen the hotness even more, if desired. Either way, this is a fairly simple casserole that gives you your meat and potatoes all in one pan. What more could you ask for?

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, peeled and cut in 1/2-inch cubes
1/2 cup olive oil
1-1/2 tsp. salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
4 Tbsp. Tabasco sauce
1/2 Tbsp. hot chili sauce
2/3 cup heavy whipping cream

2 cups fiesta blend cheese
8-10 strips bacon, sliced and cooked until crisp
1/2 cup diced green onion

Preheat oven to 500°. Spray a 9-by-13-inch baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, hot sauce and chili sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the 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 heavy whipping cream to the remaining sauce mixture and stir to blend. Add the cubed chicken to the bowl; stir to coat. 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 and green onion and 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 bleu cheese or ranch dressing.


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