Loaded Baked Potato & Chicken Casserole

1. 1

   Preheat oven to 500u00b0F (This is NOT a typo, 500u00b0F is correct!).

2. 2

   In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

3. 3

   Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.

4. 4

   When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

5. 5

   Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

6. 6

   Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

7. 7

   Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400u00b0F and add the marinated chicken.

8. 8

   In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.

9. 9

   Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

* Per serving · 4 servings · Values may vary.