It is HUMP day!!! Time for a new recipe woot woot. So today I am throwing down with a pretty easy and great tasting dinner. Making some Buffalo Chicken Potato Casserole. It’s one of those easily thrown together dinner. That is mostly bake time, you know you love dinners you can leave in and let bake…. add to that it’s freaking Buffalo Chicken. I mean come on who doesn’t like buffalo chicken right lol. So go ahead guys give this one a try I know you will totally love it. When you do make sure to take a pic and post it to my Facebook page!
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- 2 Chicken Breasts
- 8 Russet Potatoes
- 1/3 Cup Olive Oil
- 1 Tbsp. Paprika
- 2 Tbsp. Garlic Powder
- 6 Tbsp. Frank's Red Hot Buffalo Sauce
- Salt
- Pepper
- 2 Cups Cheddar Cheese, Shredded
- 1 Cup Bacon, Crumbled
- 1 Cup Green Onion, Chopped
- 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.
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