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Buffalo Chicken Potato Casserole Recipe

This dinner is amazing! You guys need to try this!!
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Total Time 50 minutes
Servings 8 Serves

Ingredients
  

  • 1 Chicken Breasts
  • 8 Russet Potatoes
  • 1/3 Cup Cup Olive Oil
  • 1 Tbsp.  Paprika
  • 2 Tbsp.  Garlic Powder
  • 6 Tbsp.  Frank's Red Hot Buffalo Sauce
  • Salt
  • Pepper

TOPPING

  • 2 Cups  Cheddar Cheese, Shredded
  • 1 Cup Bacon, Crumbled
  • 1 Cup Green Onion, Chopped

Instructions
 

  • Pre-Heat oven to 425 degrees
  • In a large bowl, mix together the olive oil, Franks Red Hot, salt, pepper, garlic powder and paprika.
  • Add the potatoes and toss to coat.
  • Place the potatoes in a greased 9x13 baking dish.
  • When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
  • Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
  • Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
  • Remove potatoes from the oven and lower the oven temperature to 400°F.
  • Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
  • In a large bowl, mix all the topping ingredients together.
  • Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
  • Serve with extra hot sauce and blue cheese/ranch dressing.