Ingredients :
- 1 lb cooked boneless/skinless chicken breasts (1″) cubed
- 6-8 md red potatoes with skins 1/2″ cubes
- 1/3 c olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp hot sauce
- 2 c fiesta blend cheese
- 1 c crisp cooked crumpled bacon
- 1 c diced green onion
- 1/2 c sour cream or ranch dressing for topping
Instructions :
- PREHEAT OVEN TO 400 DEGREES. SPRAY A 9X13 BAKING DISH WITH COOKING SPRAY.
- IN A LARGE BOWL, MIX TOGETHER THE OLIVE OIL, SALT, PEPPER, PAPRIKA, GARLIC POWDER AND HOT SAUCE. ADD THE CUBED POTATOES AND CHICKEN AND STIR TO COAT.
- SCOOP THE POTATOES AND CHICKEN INTO THE PREPARED BAKING DISH. BAKE THE POTATOES AND CHICKEN FOR 55-60 MINUTES, STIRRING EVERY 20 MIN. UNTIL COOKED THROUGH, CRISPY AND BROWNED ON THE OUTSIDE.
- WHILE THE POTATOES AND CHICKEN ARE COOKING, FRY YOUR BACON (I USE A LB.)
- ONCE THE POTATOES AND CHICKEN ARE FULLY COOKED, REMOVE FROM THE OVEN. TOP WITH THE CHEESE, BACON AND GREEN ONIONS. RETURN THE CASSEROLE TO THE OVEN AND BAKE FOR 5 MORE MIN. OR UNTIL CHEESE IS MELTED.
- TOP WITH RANCH OR SOUR CREAM!
