Loaded Buffalo Chicken Casserole

This is a weekly staple at our house now. Of course there are 3 variations in 3 pans for the picky ones I love. I don’t think you can go wrong with this dish and you can add or take away ingredients to make it yours!

2 chicken breasts diced

I package Bacon bits recipe pieces

3 cups diced potatoes (red or russet both are very good)

1/4 cup extra virgin olive oil

1/4 cup buffalo sauce

1 teaspoon garlic salt

1 teaspoon onion powder

Ground black pepper to taste

1/4 cup chopped green onion

1/4 cup chopped pickled jalapeño

1/2 cup shredded cheddar

Preheat oven to 450 degrees. Generously spray a 9×13 pan with cooking spray. Place diced potatoes in a large bowl. Add oil, buffalo sauce, garlic salt, onion powder, and pepper. Toss to coat. Transfer potatoes to casserole with a slotted spoon reserving the oil/sauce mixture. Place potatoes in oven. Cook 45 minutes, turning potatoes in pan about every 15 minutes.
Meanwhile, place diced chicken into reserved oil/sauce mixture (you may need to add a bit more of each ingredient and toss to coat. Place in fridge until potatoes are done.
Once your potatoes are browned and crunchy, pull casserole out of oven. Drop temperature to 400 degrees. Top potatoes with marinaded chicken. Top chicken with onion, jalapeño, bacon bits and cheese. Return to oven and bake 15 -20 minutes until chicken is cooked through.

I make a pan with no buffalo sauce, onion or jalapeño for one family member and one with no cheese for my picky one (and sometimes I mix the cheesy one with that on a place to cut some fat for myself).



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