I have made this recipe off and on for the past couple of years and figured it was time to get it on the website. Being a one-dish meal means this is the perfect weeknight recipe. Recipe and photo courtesy of stockpilingmoms.com.
- 1 pound boneless chicken breasts cubed
- 6-8 medium red potatoes leave the skin on and cut in cubes or 4-5 large Idaho potatoes
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 2 tablespoon hot sauce, or to taste
- 2 cups Mexican blend cheese
- 1 pound crumbled bacon
Preheat oven to 400 degrees. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray or olive oil. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Place the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover. While the potatoes are cooking, fry your bacon until crispy. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.