Buffalo Chicken and Roasted Potato Casserole Recipe

Ingredients

• cooking spray
• 6 tablespoons hot pepper sauce
• 0.33 cup olive oil
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1.5 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
• 1 cup crumbled cooked bacon
• 1 cup diced green onions

Instructions

1. Gather all of your ingredients.
2. Preheat the oven to 500 degrees F (260 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. In a large skillet over low heat, combine hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt. Stir until well combined, then remove from heat.
4. Toss the potatoes in batches with the hot pepper sauce mixture until coated. Use a slotted spoon to transfer the potatoes to the prepared baking dish, leaving the remaining sauce in the skillet.
5. Add the chicken to the remaining sauce and marinate while the potatoes roast.
6. Roast the potatoes for 45 to 50 minutes, stirring every 10 to 15 minutes, until they are tender on the inside and crispy and brown on the outside.
7. Reduce the oven heat to 400 degrees F (205 degrees C).
8. Spread the chicken cubes evenly over the roasted potatoes.
9. Sprinkle the shredded cheese, cooked bacon, and green onions over the chicken. Return the dish to the oven.
10. Bake until the chicken is cooked through and the cheese topping is bubbly, approximately 15 minutes.

Nutrition

• Calories: 501 kcal
• Fat Content: 26 g
• Fiber Content: 5 g
• Sugar Content: 2 g
• Sodium Content: 1245 mg
• Protein Content: 34 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g