LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Note from Adam Cloete:
Ek moet hierdie met julle deel. Het dit gisteraand gemaak en dit is hemels. Enigste verskil, ek het die aartappels, na dit met die sous bedek is soos in die resep, eers vir 15 minute ge-mikrogolf op hoog en toe verder vir 15 minute in die warm oond gebak, om krag te spaar. Nog net so goed gewerk.
- 900 g – 1 kg boneless chicken breasts, cubed
- 8-10 medium potatoes, small cubes
- ⅓ cup olive oil
- 1 ½ teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- Topping:
- 2 cups grated cheese
- 1 cup diced bacon
- 1 cup chopped green onion
Preheat oven to 220 ºC. Spray a 9 x 13″ baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
Bake the potatoes for 45 – 50 minutes, stirring every 10 – 15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 200 ºC.
Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
Recipe posted by Adam Cloete
Photo: Adam Cloete
