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Buffalo Chicken and Roasted Potato Casserole




Difficulty:Easy
Prep Time:60 Minutes
Cook Time:20 Minutes
Serves:8

Nutritional Information

A weeknight favorite

Ingredients

  • cooking spray
  • 6 tablespoons hot pepper sauce
  • 1/3 cup olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 8 potatoes, cut into 1/2-inch cubes
  • 2 lbs. smoked chicken, cubed or shredded
  • 2 cups shredded Mexican cheese blend
  • 1 cup crumbled cooked bacon
  • 1 cup diced green onions

Directions

  • 1. Preheat the Egg to 450 degrees F indirect heat. Spray a 9x13-inch baking dish with cooking spray.
  • 2. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • 3. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • 4. Reduce the heat to 400 degrees F.
  • 5. Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828