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Wednesday, August 29, 2012

Buffalo Chicken and Potato Casserole

As it gets closer and closer to the initial kickoff weekend of college football I want to make more and more tailgate type recipes.  This is one I found on Pinterest the other day and thought it would be a perfect game day meal.

Don't be alarmed at the number of ingredients that you see here, it really isn't that bad.
In a bowl add 1/3 c olive oil.
To that add 6 tablespoons of hot sauce.  Use whatever brand you like.
To that add one tablespoon of paprika.
Add two tablespoons of garlic powder.
Add a little salt and pepper to taste and whisk it all together.
Cube a couple of potatoes and toss them in the hot sauce mixture.
You will want to use some kind of slotted spoon to scoop up the potatoes so that you leave the excess sauce in the bowl.
Layer the potatoes in the bottom of a 9x13 pan.  Spray the pan with non stick spray for ease of cleanup. Place the potatoes in a preheated 500 degree oven for 45 minutes.  You will want to stir the potatoes every 15 minutes.
Put the cubed chicken in the bowl with the left over sauce and toss.

Toss the chicken and let stand in the sauce while the potatoes are cooking.
In another bowl add 2 c cheese, 1 c crumbled bacon, and 1 c sliced green onions.
I put it back in the fridge until ready to use.
The potatoes after they have cooked for 45 minutes.
Add the chicken on top of the potatoes.
Sprinkle the cheese bacon mixture on top of the chicken and potatoes.  Reduce the oven temp to 400.  Put back in the oven and cook for 15-20 minutes or until the chicken is cooked.
The finished product.  Some celery and Ranch dressing might be pretty good with it.


Buffalo chicken and potato casserole recipe

2 lbs boneless, skinless chicken breasts cut into 1/2 inch cubes
3-4 medium sized potatoes cut into cubes
1/3 c olive oil
1 1/2 teaspoon salt
1 tablespoon ground pepper
1 tablespoon paprika
2 tablespoon garlic powder
6 tablespoon hot sauce

topping
2 c shredded cheese
1 c crumbled bacon
1 c sliced green onion

preheat oven to 500.  Toss potato in the hot sauce and olive oil mixture.  Cook for 45 minutes.  Stirring every 15 minutes.  Top with chicken and cheese mixture.  Place in a 400 degree oven and cook for 15 -20 minutes.

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