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Categories:
chicken breasts potatoes olive oil hot sauce garlic paprika salt pepper topping fiesta Mexican bacon green onion
Viewed: 48 - Published at: 2 years agoIngredients
- CASSEROLE
- 2 pounds chicken breasts
- 8-10 potatoes, cubed
- 1/3 cup olive oil
- 6 tablespoons hot sauce
- 2 tablespoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon salt
- 1 tablespoon pepper
- TOPPING
- 2 cups fiesta mexican blend cheese or monterey jack and cheddar cheese blend
- 1 cup cooked bacon, crumbled
- 1 cup green onion, diced
Method
- Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).
- In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
- Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.
- In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
