Ingredients
Units
Scale
Casserole:
- 3 boneless, skinless chicken breasts cut into 1/2-inch or smaller cubes
- 6–7 small potatoes peeled and cut into 1/2-inch cubes
- 1/3 cup olive oil
- 1 1/2 teaspoon salt
- 1/2 tablespoon ground pepper
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 6 tablespoons hot sauce ( I used 3 tbsp Tapatio and 3 tbsp Cholula)
Topping:
- 1 1/2 cups shredded cheddar cheese
- 6 slices turkey bacon cooked and crumbled
- 1 cup green onions sliced
- 1 cup frozen corn thawed a little bit
- Ranch dressing
Instructions
- Preheat oven to 500 degrees F. Spray a 9 x 13″ baking dish with cooking spray or grease with butter.
- In a large bowl, add olive oil, hot sauces, salt, pepper, garlic powder and paprika. Mix well. Add potatoes and coat evenly.
- Scoop potatoes into prepared baking dish, leaving some of the olive oil mixture in the large bowl.
- Bake potatoes 20-25 minutes, stirring halfway through.
- While the potatoes are cooking, add diced chicken to the large bowl with the leftover olive oil mixture. Let chicken marinate while the potatoes are roasting.
- Once the potatoes are crispy, remove from oven and place on the stove. Lower the oven temperature to 400 degrees F.
- Place uncooked chicken on top of roasted potatoes and cook for 20 minutes, or until the chicken is cooked through.
- A few minutes before the chicken is done, add the topping ingredients except the ranch dressing to a bowl, and mix well.
- Once the chicken is cooked through, sprinkle the topping mixture on top and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
- Drizzle ranch dressing over casserole and serve.
- Prep Time: 15
- Cook Time: 45