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Family-friendly recipes from a frugal gal that likes to eat

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Loaded Potato and Buffalo Chicken Casserole

Last Thursday, Luke had his yearly appointment at the vet. He had to get two shots, and this was my first time taking him. We were both pretty stressed out about it, but luckily it went really well, and we made it home in less than an hour. After such a stressful ordeal (oh the drama!), I wanted to make something comforting for dinner. Typically casseroles like this are reserved for football-watching fall Sundays, but by now you should know that I don’t play by the rules when it comes to cooking!

When you see the picture of this casserole, your brain will scream Calories! Fat! CARBS!, but don’t you worry because this recipe is actually pretty light. Obviously potatoes are not the most nutritious vegetable (if you can even call them that), but hey, it’s the theme of this weekend’s posts, so you just gotta run with it.

Beautiful! I really loved this casserole, and I hope you will too. Maybe hold off on making it until the temperature stops hovering around 90, as it requires lots of hot oven time.

Loaded Potato and Buffalo Chicken Casserole
Slightly adapted from Cook Lisa Cook

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes 
4-5 medium potatoes, cut into 1/2-inch cubes 
1/3 cup olive oil
1 1/2 tsp. salt
1 Tbs freshly ground pepper
1 Tbs paprika 
2 Tbs garlic powder
6 Tbs hot sauce
1 1/2 cup shredded cheese (I used reduced-fat Mexican blend)
5 strips of turkey bacon, cooked and crumbled
3/4 cup chopped green onion

Directions

  1. Preheat oven to 500 degrees F.  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  Add the cubed potatoes and stir to coat. 
  2. Carefully scoop the potatoes into a baking dish coated with cooking spray, leaving behind as much of the olive oil/hot sauce mix in the bowl as possible. 
  3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. 
  4. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. 
  5. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees F. 
  6.  Top the cooked potatoes with the raw marinated chicken. 
  7. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mix. 
  8. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with ranch dressing or sour cream.

 

 

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