This dish has a big name to live up to and believe me, it does! I made this for the Butcher last week. Those of you who know the Butcher know he does
not do “hot” very well. He got a little whiny when I told him “Frank’s Hot Sauce” was a part of the recipe. Note to self, “NEVER tell the Butcher what is in a dish you want him to try”. Well, let me tell you, the Butcher fell in love with this dish. It’s a good thing too, because it is going to be on our menu often.
Buffalo Chicken Loaded Potato Casserole
1 1/2 pounds of boneless skinless chicken breasts cut into 1/2 inch cubes
7 to 8 red-skinned potatoes washed and cut into 1 inch cubes
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 Tablespoon Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Frank’s Hot sauce (add more to taste)
Topping
2 cups shredded Mexican Cheese
1 cup crumbled cooked bacon (approximately 1/2 pound of uncooked bacon)
1 cup diced green onion
Preheat the oven to 400 degrees. Spray a 9″ X 13″ pan with cooking spray. In a large bowl mix the olive oil through the hot sauce (above). Add the cubed chicken and potatoes. Stir to coat. Carefully scoop the chicken and potatoes into the baking dish. Bake 55 to 60 minutes stirring every 20 minutes. (I had mine on an automatic cooking setting while I was away from home. I was not able to stir the mixture and it turned out fine.) When cooked remove from the oven and top with cheese bacon and green onion. Bake another 5 minutes until the cheese is melted.
This is such a fun, easy and delicious meal. I put additional hot sauce over my portion and it was delicious. This reheats for a great lunch or an easy dinner.
Enjoy! Until next time…From our Butcher Block to your Table.
