Loaded Potato Chicken Casserole

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. garlic salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 3 TBS. wing sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 450. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & wing sauce . Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra wing sauce and/or ranch dressing or sour cream.

IF FREEZING then cook the potatos as directed. Cool potatos and top with chicken. Freeze potatos and chicken like this. Place Cheese and bacon in seperate bags. When ready to eat. Thaw and follow cookin directions above.

This makes a 9x13 pan but I make it into 2 8x8 pans. Eat one, freeze the other.