This casserole type dish ended up turning out delicious. I love hot sauce, my kids however; not so much. So this still gives you the delicious flavors without it being too hot for the kiddies to enjoy. You can really switch this recipe around with whatever you have. I love buying rotisserie chicken from Sam's Club (gluten free) and shredding it to keep in the freezer until I need it. You could use rotisserie, canned, chicken breasts from another night that are leftover. Whatever! This time I used canned chicken since I have A LOT of it and it is just simple. Simple is good. So is bacon. Hope you enjoy this recipe as much as we did!
Bacon, Potato, & Buffalo Chicken
Ingredients:
2 cans of chicken breasts or 2 lbs cooked chicken breasts, shredded or cubed
8-10 medium red potatoes, cut into cubes (skins on)
1/3 cup olive oil
2 tsp. salt
1 tbs. freshly ground pepper
1 tbs. paprika
2 tbs. garlic powder
6 tbs. Red Hot or other hot sauce
Topping:
2 c. Cheddar & Monterey Jack cheese, shredded
12 slices of cooked bacon, diced or 1 c. bacon bits
1 c. diced green onion
Directions:
-Preheat oven to 480 degrees.
-In a large bowl, mix together hot sauce, olive oil, paprika, garlic powder, salt, and pepper.
-Add in cubed potatoes and stir until coated.
-Put the potatoes in a 9x13 greased baking pan and bake for around 45 minutes until roasted. Leave behind the excess sauce.
-If you are using bacon that has not been cooked, put that in the oven now and cook until done. That's what I did and it was done in perfect time before the potatoes were done.
-Put the cooked chicken in the bowl with excess sauce, mix around.
-In another bowl, mix together the topping of shredded cheese, green onion and cooked bacon.
-When the potatoes are roasted, add the chicken on top, then add the topping mix.
-Cook for another 20 minutes at 400 degrees or until bubbly.
-Serve with ranch dressing and enjoy!
