Ingredients :
-
1 lb cooked boneless/skinless chicken breasts (1″) cubed
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6-8 md red potatoes with skins 1/2″ cubes
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1/3 c olive oil
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1 1/2 tsp salt
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1 tsp black pepper
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1 Tbsp paprika
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2 Tbsp garlic powder
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2 Tbsp hot sauce
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2 c fiesta blend cheese
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1 c crisp cooked crumpled bacon
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1 c diced green onion
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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!
