Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1″)
4-6 medium potatoes, washed, diced
1/3 cup olive oil
1 1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

2 cups fiesta blend cheese
4-6 slices crispy bacon, crumbled
1 cup diced green onion

Preheat oven to 425 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 diced potatoes and stir to coat. Remove potatoes from the seasoning mixture and transfer to the 9×13 dish.
(Do not pour them as you need the remaining seasoning mixture to marinate the chicken in.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Let it marinate while the potatoes roast.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.