Brenda's Re-purposed Loaded Potato and Chicken Casserole

• 2 lb leftover cooked chicken, cut in 1/2" cubes
• 1 packages O'Brian cubed potatoes
• 1 can cream of mushroom soup
• 1 1/2 tsp salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp garlic powder
• 6 tbsp hot sauce, or to taste (optional)
• 2 cup fiesta blend cheese
• 1 cup crumbled bacon
• 1 cup diced green onion
• 1 sour cream, if desired

1. Preheat oven to 350.
2. Spray a 9 x 13" baking dish with cooking spray.
3. Bake the potatoes for 45 minutes, stirring every 10-15 minutes, until almost cooked through and starting to become crispy browned on the outside.
4. Mix together soup (thinned with a small amount of milk), seasonings, 1 cup of the cheese & hot sauce.
5. Add the cubed chicken and stir to coat.
6. Once potatoes are cooked, add chicken mixture and cook another 15 minutes.
7. Top with cheese, bacon & green onions and return to oven till cheese is bubbly hot.
8. Serve with sour cream if desired.

chicken, potatoes, cream of mushroom soup, salt, black pepper, paprika, garlic, hot sauce, cheese, bacon, green onion, sour cream

Taken from cookpad.com/us/recipes/337848-brendas-re-purposed-loaded-potato-and-chicken-casserole (may not work)