The Pioneer Woman Tasty Kitchen
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Loaded Potato & Buffalo Chicken Casserole

4.66 Mitt(s) 9 Rating(s)9 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 5

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Level: Easy

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Description

This recipe takes two favorites and puts them into one delicious dish. This casserole can be made ahead and it freezes and reheats beautifully. Though it includes hot sauce it’s not overly spicy but you can always mix some ranch sauce with the hot sauce to cool things down. This is a family favorite.

Ingredients

  • ⅓ cups Olive Oil
  • 1-½ teaspoon Salt
  • 1 Tablespoon Freshly Ground Pepper
  • 1 Tablespoon Paprika
  • 2 Tablespoons Garlic Powder
  • 6 Tablespoons Hot Sauce
  • 10 whole Medium Potatoes, Cut Into 1/2-inch Cubes (I Leave The Skin On)
  • 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1/2-inch Cubes
  • 2 cups Fiesta Blend Cheese Or A Mix Of Cheddar & Monterey Jack
  • 1 cup Diced Green Onion
  • 1 cup Cooked And Crumbled Bacon

Preparation

Preheat oven to 500 F. This is not a typo, 500 F is correct! Coat a 9 x 13 inch baking dish with non-stick baking spray and set it aside.

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.

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Put it into the refrigerator to marinate until the potatoes are ready.

Once the potatoes are fully cooked, remove them from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the raw marinated chicken.

In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mix. 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 extra hot sauce and/or ranch dressing.

Enjoy!

One Comment

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ava arnold on 9.29.2012

This dish looks and sounds so tasty, I can hardly wait to make it.

9 Reviews

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olgaanna on 4.9.2013

This dish is delicious – but also it does take a bit of work. We substituted red pepper paste instead of using hot sauce (similar to tomato paste but red pepper instead) because we don’t like dishes that are too spicy in our family. Its delicious and the chicken came out very moist.

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Bonnie Geurin on 3.5.2013

This was amazing! We were stuck in a dinner rut and it’s so nice to have a new “go to” recipe! I forgot to get green onions and topped it with jarred jalapenos. It was SO GOOD!

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Mitzi Koons on 1.13.2013

WOW!!! This was so good. I choose a new recipe to try every Saturday night and this caught my eye in a search for something with potatoes. I made exactly as directed and would not change a thing. Absolutely perfect – thank you for such a great recipe. It was fun to make and gave my tastebuds a kick! I’ll be keeping an eye for more great recipes from you.

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JennieBee on 12.12.2012

This is delicious, prefect for a spicy heart like mine!

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enikarj on 12.10.2012

I gotta give this one a 5 mits. I went extra evil and traded butter for olive oil and drizzled the bacon grease on the chicken. Sweet dreams!

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