Directions
- Preheat your oven to 500°F (260°C) and prepare a 9×13-inch (23×33 cm) baking dish with cooking spray or lightly brush with oil.
- In a large mixing bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and hot sauce. Whisk until fully blended.
- Cube the potatoes and toss them in the sauce mixture until evenly coated.
- Spread the potatoes in the prepared baking dish, leaving any excess sauce in the bowl. Bake for 45 minutes, stirring every 15 minutes, until the potatoes are golden and tender.
- While the potatoes bake, cube the chicken and place it in the leftover sauce in the bowl, coating evenly.
- In a small bowl, mix together the shredded cheese, crumbled bacon, and diced green onion. Set aside.
- Once the potatoes are cooked, layer the marinated chicken over the baked potatoes in the dish.
- Evenly sprinkle the cheese, bacon, and green onion mixture over the chicken.
- Return the dish to the oven and bake for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C) and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
Recipe Details
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Swap chicken breast for rotisserie chicken for a quicker version.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
- Add roasted red peppers or sautéed mushrooms to the topping for extra texture.
- For a lighter version, reduce the cheese or use a low-fat variety.
Serving Suggestions
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