Buffalo Chicken & Potato Casserole

• 2 lb chicken breasts cubed
• 10 Med Red Potatoes cubed
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 tbsp ground black pepper
• 1 tbsp paprika
• 2 tbsp garlic powder
• 6 tbsp Hot Sauce
• 2 cup grated cheese (Mexican blend)
• 1 cup bacon (cooked & crumbled)
• 1 cup green onions chopped

1. Preheat oven to 500F
2. Spray 9 x 12 Baking Dish with oil.
3. In large bowl combine oil, salt, pepper, paprika, garlic powder & hot sauce.
4. Add potatoes to oil mixture and toss well.
5. Spoon potatoes into prepared dish.
6. Leaving as much of the oil mix behind.
7. Roast potatoes until nice & crispy.
8. Stir every 15 min or so, for about 50 mins.
9. Add cubed chicken to bowl with the oil mix and toss well.
10. Mix cheese, bacon & onions in bowl
11. When potatoes are nice & crispy take out & lower temp to 400.
12. Now top with raw chicken & cheese mixture and bake for another 15 - 20 mins.

chicken breasts cubed, potatoes, olive oil, salt, ground black pepper, paprika, garlic, hot sauce, grated cheese, bacon, green onions

Taken from cookpad.com/us/recipes/356305-buffalo-chicken-potato-casserole (may not work)