Loaded out cheesy, chicken, and potato casserole is as easy as 1-2-3. For lighter and more sensitive palates, reduce the hot sauce measurement by half.

Ingredients

CASSEROLE
2 pounds chicken breasts
8-10 potatoes, cubed
â…“ cup olive oil
6 tablespoons hot sauce
2 tablespoons garlic powder
2 teaspoons paprika
1 tablespoon salt
1 tablespoon pepper

TOPPING
2 cups fiesta mexican blend cheese or monterey jack and cheddar cheese blend
1 cup cooked bacon, crumbled
1 cup green onion, diced

Directions

Step 1
Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).

Step 2
In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Step 3
Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.

Step 4
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Step 5
Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Step 6
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Step 7
Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.

Step 8
In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.

Step 9
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.