Discover a delectable casserole featuring baked chicken and crispy potatoes tossed in buffalo sauce, topped with bacon, cheese, and green onions. Serve with a side of sour cream for a satisfying, flavor-packed meal.
Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray and set aside.
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In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and buffalo sauce until combined.
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Add potatoes to the bowl and toss to coat.
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Transfer the coated potatoes into the prepared baking dish.
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Bake the potatoes at 425°F for 20 minutes, until cooked and crispy on the outside.
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While the potatoes are cooking, add the cubed chicken to the bowl with the remaining sauce mixture, tossing to coat.
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When potatoes are done, remove from the oven and lower the oven temperature to 400°F.
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Place the coated chicken pieces evenly over the potatoes.
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Continue cooking at 400°F for an additional 25 minutes or until the chicken is fully cooked.
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Remove the casserole from the oven and sprinkle the shredded Mexican cheese over the top, then return to the oven for 5 minutes, or until the cheese has melted.
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Remove the casserole from the oven and let it cool for 10 minutes.
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Before serving, top the casserole with cooked and crumbled bacon and chopped green onions. Serve with sour cream on the side for dipping.