Loaded Potato and Buffalo Chicken Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1/2-inch cubes
- 2 boxes Betty Crocker™ Loaded Casserole Potatoes
- 3 1/2 cups boiling water
- 1 1/2 cup milk
- 4 tablespoons margarine or butter
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons hot sauce
Topping Ingredients:
- 8 strips of bacon cooked and crumbled
- 2 cups shredded cheese blend
- 1 cup diced green onion
Instructions
- In large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the chicken to your mixture and stir to coat. Allow it to marinate for about 30 minutes. Place chicken in a saute pan, cook and stir until the chicken is almost or just cooked through. Be careful to not overcook the chicken, as it will be cooked again with the potatoes. Set aside.
- Meanwhile, heat oven to 450 degrees.
- Using the water, milk and butter, prepare both boxes of Betty Crocker™ Loaded Casserole Potatoes according to package directions. Place in a large casserole or baking dish. Gently stir chicken into the potato mixture.
- In a bowl, combine the 'topping' ingredients. Sprinkle over the top of the potato and chicken mixture.
- Bake uncovered for a bout 25 minutes, until the top is nice and golden brown.
- Recipe yields 8 servings.
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