Buffalo Chicken Casserole

Call it comfort food if you will, but this casserole got rave reviews from household.  My hubs is not a huge chicken fan, but he couldn't say enough good things about this casserole.  Okay, he did say it would probably be better with steak...lol.  I told him it would not be BUFFALO CHICKEN then!!!

Preheat oven to 475 degrees

Buffalo Chicken Casserole

8 Potatoes, diced {I leave the skin on because I am lazy}

2 lbs Boneless Skinless Chicken Breast, diced

1/3 cup Olive Oil

1 1/2 tsp Salt

2 tsp Black Pepper

1 Tbsp Paprika

2 Tbsp Garlic Powder

6 Tbsp Hot Sauce {I use Ortega)

2 Tbsp Honey

1 Cup Bacon, cooked and crumbled

11/2 Cups Monterey Jack Cheese

3/4 Cup Green Onion, chopped

In a mixing bowl, combine olive oil, salt, pepper, paprika, garlic powder, hot sauce, and honey.  Add diced potatoes and toss until all the potatoes are nicely coated with seasonings.  Place potatoes in a 9x13 casserole dish that is coated with cooking spray leaving behind as much as the seasoning mixture in the bowl as you can.  Place potatoes in preheated oven and bake for 40 minutes until crispy stirring occasionally.  Add chicken to remaining seasoning mixture and toss until chicken is nicely coated.  Allow chicken to marinate while potatoes are baking.  When potatoes are done, remove from oven.  Reduce heat to 400 degrees.  Add chicken and seasoning to the top of the potatoes.   Top with cheese, bacon, and green onion.  Continue baking for 15 minutes or until chicken is done.  Enjoy!!

Be sure to like The Farmer's Wife on Facebook!

{{{HUGS}}}

Be sure to check out the original Buffalo Chicken Casserole recipe at Cook Lisa Cook!!!