Loaded Potato & Buffalo Chicken Casserole

• 2 lb diced chicken
• 8 diced potatoes
• 1 cup diced green onions
• 1 cup crumpled bacon
• 2 cup mexican cheese
• 1 tbsp paprika
• 1 tbsp pepper
• 2 tbsp cajun seasoning
• 1 tbsp garlic salt
• 1/3 cup olive oil

1. Mix olive oil, pepper, paprika, garlic salt, cajun seasoning in a large mixing bowl and add diced potatoes.
2. Stir to coat.
3. Pour potatoes in greased casserole dish and cook at 500 (Yes, 500 is correct!)
4. for 45 minutes.
5. Stir occasionally.
6. Mix boneless, skinless, diced chicken in remaining olive oil mixture and leave to marinate while potatoes cook.
7. When potatoes are done, reduce temperature to 400 and add chicken to casserole and stir to spread evenly.
8. Add cheese, green onions and bacon pieces to top of casserole.
9. Allow to cook for additional 20 minutes to allow chicken to bake thoroughly.
10. Cool before serving.
11. Optional: drizzle ranch dressing on top.

chicken, potatoes, green onions, bacon, mexican cheese, paprika, pepper, cajun seasoning, garlic, olive oil

Taken from cookpad.com/us/recipes/353783-loaded-potato-buffalo-chicken-casserole (may not work)