1 h 15 min1138.3 kcal

Loaded Potato and Buffalo Chicken Casserole

Name: Loaded Potato and Buffalo Chicken Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 PIECE boneless skinless chicken breasts; 8 -10 PIECE potatoes; 1/3 TABLESPOON olive oil; 1 1/2 TEASPOON salt; 1 TEASPOON fresh ground pepper; 1 TEASPOON paprika; 2 TEASPOON garlic powder; 6 NONE monterey jack and cheddar cheese blend; 2 BUNCH green onion

#Meat#Toddler Friendly#Kid Friendly#Weeknight#< 4 Hours

Recipe for loaded potato and buffalo chicken casserole.

Ingredients

2 PIECE boneless skinless chicken breasts8 -10 PIECE potatoes1/3 TABLESPOON olive oil1 1/2 TEASPOON salt1 TEASPOON fresh ground pepper1 TEASPOON paprika2 TEASPOON garlic powder6 NONE monterey jack and cheddar cheese blend2 BUNCH green onion

Procedure

Preheat oven to 260 °C (This is NOT a typo, 260 °C is correct!) .
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Add the potatoes and stir to coat.
Add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked add the marinated chicken.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 200 °C.
In a large bowl mix all the topping ingredients together.

Nutritional values

Calories

1138.3 kcal

Proteins

80.3 g

Carbohydrates

85.5 g

Fats

53 g

Saturated fats

19.4 g

Fiber

11.6 g

Sugar

7.5 g

Cholesterol

237.1 mg

Sodium

2948.7 mg