This recipe looks extremely delicious! It would be a great football season dinner. There is just something about buffalo chicken and football that make them the perfect pair. Keep in mind, this recipe seems more complicated than it actually is. Be sure that you roast the potatoes before adding the chicken to the casserole. Otherwise you will end up with one of two things. Either the chicken will be dried out or the potatoes will be hard and undercooked. With that being said, this is a tasty recipe that will be sure to please the football crowd or even just the family at home. Enjoy!
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 4 - 6
Ingredients: •6 Tablespoons Red Hot
•⅓ cup olive oil
•2 Tablespoons garlic powder
•1 Tablespoon ground black pepper
•1 Tablespoon paprika
•1½ teaspoons salt
•2 cups chopped red potatoes
•2 pounds chicken cutlet cut into bite size pieces
•2 cups shredded Mexican cheese
•½ cup diced green onions
1.Preheat oven to 500F.
2.In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3.Add the potatoes and stir to coat.
4.Add the potatoes to a greased baking dish.
5.When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. 6.Add the diced chicken to the olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7.Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8.Once the potatoes are fully cooked add the marinated chicken.
9.Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10.Top the raw chicken and roasted potatoes with shredded Mexican cheese and diced green onions. 11.Bake 15 minutes or until until the chicken is cooked through and the topping is melted.