Photo: Lee Harrelson; Styling: Jan Gautro

Loaded out cheesy, chicken, and potato casserole is as easy as 1-2-3. For lighter and more sensitive palates, reduce the hot sauce measurement by half.
 

How to Make It

Step 1

Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).

Step 2

In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Step 3

Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.

Step 4

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Step 5

Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Step 6

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

Step 7

Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.

Step 8

In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.

Step 9

Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

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