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A cheese, chicken, and potato casserole is as easy as 1-2-3.For a softer, more delicate flavor, cut the hot sauce in half.
- Ingredients :
+Casserole
° 2 pounds chicken breasts
° 8-10 sweet potatoes, cut into cubes
° Half a cup of olive oil
° 6 tablespoons hot sauce
° 2 tablespoons garlic powder
° 2 teaspoons paprika
° 1 tablespoon salt
° 1 tablespoon pepper
+topping
° 2 cups Mexican Fiesta or Monterey Jack mix and cheddar cheese mix
° 1 cup shredded cooked bacon
° 1 cup green onion cut into cubes
- Directions :
Step 1
Preheat the oven to 500°F (this is not a typo, 500°F is correct!).
Step 2
In a large bowl, combine olive oil, hot sauce, salt, pepper, garlic powder, and paprika.
Step 3
Add the potatoes cut into cubes and stir until the ingredients are covered.Then place the potatoes in a greased baking dish.Step 4 When you pour the potatoes into the baking dish, keep the olive oil and hot sauce mixture.
Fifth step
Add the shredded chicken to the remaining olive oil/hot sauce mixture and stir until chicken is completely coated.Let it marinate while you bake the potatoes.
Step 6 Roast the potatoes for 4550 minutes, stirring every 1015 minutes, until the potatoes are cooked and crispy on the outside.
Step 7 When the potatoes are completely cooked, remove them from the oven, reduce the oven temperature to 400 ° F and add the marinated chicken.
Step 8 In a large bowl, combine all the garnishing ingredients.Sprinkle with raw chicken on top.
Step 9 Bake for 15 minutes, or until the chicken is cooked through and the frosting is tender and flavorful. Enjoy it !
