Loaded Potato and Buffalo Chicken Casserole

This recipe has been posted all over Facebook and Pinterest lately.  I noticed it about a year ago but since it made a resurgence lately I decided now was the time to give it a try.

When I looked at the recipe I noticed that it was made with olive oil.  Olive oil has a low smoking point and cooking it at 500 degrees?  I could smell disaster in my kitchen.  So, I decided to take the recipe and make it my own (when have I not done this?).  I made a more authentic Buffalo Wing sauce with melted butter, vinegar and Frank’s Hot Sauce.

Verdict:

Amazingly rich and delicious.  It takes 40-50 minutes for the potatoes to cook and just when you think they are never going to crisp up, they do.  Warning:  Your pan will be filthy no matter what you do.  But, in the end the taste is well worth it.

I caramelized the onions in the bacon grease before adding them to the dish and that added a whole new layer of sweet, salty taste to the hot dish.  Garnish with sour cream or ranch dressing to help temper the heat from the casserole.

I served this with a side of vegetables for dipping and green beans.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into
• 1 cup butter, divided
• Salt and Pepper
• 2 tsp garlic powder, divided
• 1 cup Frank’s Hot Sauce or other hot sauce, divided
• cayenne powder, to taste if desired
• 2 cups shredded cheese, your choice
• 12 oz. bacon, cooked crispy and broken into small pieces (save the bacon fat!)
• 1 large sweet onion, diced

Directions:

1. Preheat oven to 500F (This is NOT a typo, 500F is correct!).  Prepare a 13 x 9 casserole dish by spraying with non-stick spray.
2. In a large bowl mix together 1/2 cup melted butter, salt, pepper, 1 tsp. garlic powder, and  1/2 cup hot sauce. At this point you can add the cayenne powder if you wish.  Add the cubed potatoes and stir to coat.
3. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through but also crispy and  browned on the outside.
4. While the potatoes are cooking, add the cubed chicken to the bowl with 1/2 cup melted butter, salt, pepper, 1 tsp. garlic powder and 1/2 cup hot sauce.  Stir to coat.
5. If you have not cooked your bacon or onions now is the time.  Once the bacon is cooked crispy remove to a paper towel to drain off fat.  Drain all but 2 TBSP of fat from the pan and add the onions over low heat to cook.  It will take about 15-20 minutes for them to slowly turn brown and caramelize.  Do not rush the process or the onions will not be as flavorful.  Remove the onions to a plate with a slotted spoon when done.
6. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.
7. Sprinkle the cheese, bacon, and onion over the top of the raw chicken.
8. Return the casserole to the oven and bake for 15-20 minutes or until the chicken is cooked through and the topping is starting to brown.  Serve with sour cream or ranch dressing on the side.