Loaded Potato and Buffalo Chicken Casserole

Ingredients

1. 2 lbs. boneless, skinless chicken breasts cut into 1/2 inch cubes.

2. 8 -10 medium potatoes, cut into 1/2 inch cubes

3. 1/3 cup extra virgin olive oil

4. 1 1/2 tsp. Salt

5. 1 Tbs. freshly ground black pepper

6. 1 Tbs. paprika

7. 2 Tbs. garlic

8. 2 - 6 Tbs. hot sauce

Topping

1. 2 cups fiesta blend Mexican Cheese

2. 1 cup crumbled bacon

3. 1 cup diced green onion

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Directions

1. Preheat oven to 500 *
2. In large bowl, mix olive oil, hot sauce, salt, pepper, garlic and paprika.
3. Add potatoes, stir to coat.
4. Place potatoes in greased baking dish, leaving as much of the liquid in bowl as possible.
5. Place chicken in remaining liquid to coat and marinate.
6. Cook potatoes 45 - 50 minutes, stir every 10 tp 15 minutes.
7. Lower oven temperature to 400*.
8. Add chicken to potatoes.
9. Mix together toppings and distribute over raw chicken.
10. Bake in 400* oven 15 minutes or until done.