Buffalo Chicken and Roasted Potato Casserole Tasty Recipes

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Buffalo Chicken and Roasted Potato Casserole

"This recipe become handed to me via a friend whose husband cherished Buffalo wings and baked potatoes. I made it for the first time for my team of boys and it became a large hit. Being a single running mom and short on time, I made some shortcuts to the recipe and to my wonder, it tasted even better."

Ingredients :

cooking spray
6 tablespoons warm pepper sauce
1/3 cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly floor black pepper
1 tablespoon paprika
1 1/2 teaspoons salt
8 potatoes, reduce into half of-inch cubes
2 pounds skinless, boneless chook breast halves, cut into half-inch cubes
2 cups shredded Mexican cheese blend (which includes Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced inexperienced onions

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H20M

Preheat oven to 500 levels F (260 tiers C). Spray a 9x13-inch baking dish with cooking spray.
Heat warm pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a big skillet over low warmness, stirring till very well combined. Turn off warmness. Toss potatoes in batches with the new pepper sauce aggregate to coat and use a slotted spoon to transfer potatoes to the organized baking dish. Leave remaining sauce in skillet. Mix hen into final sauce and permit to marinate while potatoes roast.
Bake potatoes until tender internal and crisp and brown out of doors, 45 to 50 minutes, stirring each 10 to 15 minutes.
Reduce oven warmness to four hundred degrees F (205 ranges C).
Spread chook cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over fowl. Return to oven and bake till chook is cooked through and the cheese topping is bubbling, about 15 minutes.
Bake in oven until bird is cooked through and the cheese topping is bubbling, approximately 15 minutes.

Notes :

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