Not So Spicy Loaded Buffalo Chicken Casserole

Loaded Potato & Buffalo 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. salt  1 TBS. freshly ground pepper  1 TBS. paprika   2 TBS. garlic powder   6 TBS. hot sauce   Topping:    2 c. Fiesta Blend Cheese or a

When I was on pinterest a while ago I came across a recipe called Loaded Buffalo Chicken Casserole. The recipe looked delicious and tasted amazing when the recipe was done. However, I live in a house where someone does not care for spicy things that much. So, I found away to cut the recipe so that is not so spicy. After looking at the ingredients read through the instructions before you start cooking!

Ingredients

2 boneless chicken breast

8-10 cubed medium to large size potatoes

1/3 cup olive oil

1 1/2 tsp. salt

1 tablespoon pepper

2 tablespoons garlic powder

3 tablespoons hot sauce

Topping

Ranch dressing

Mexican blend cheese

1 cup diced Scallions

1 cup Bacon

Instructions

Preheat oven to 500 degrees, I know this sounds high, but it is the truth

Then cut up the potatoes and put them in a large bowl. Add in 1 tablespoon of the garlic powder, 1 1/2 tablespoons of hot sauce, 1/2 tablespoon pepper, 1 teaspoon salt, and 1/3 cup olive oil. Stir the potatoes in the mix all together then spread in a 9×13 dish. Put in oven and bake for 45 minutes on 500. At 22 minutes lower the temperature down to 400. Stir the potatoes occasionally.

While the potatoes are cooking, cut the chicken up into cubes. Put in a bag and add in the rest of the ingredients. Let this marinate while the potatoes are cooking.

When the potatoes are done, put the chicken on top, and lower the temperature down to 350. Cook this for 20 to 25 minutes or until the chicken is fully baked through. Don’t forget to check it!

Once the chicken is cooked through top with Mexican blend cheese, scallions, bacon, and drizzle ranch dressing over the top. Cook this for five minutes on 300.

Then turn OFF the oven, eat, and enjoy!!!

Here is the link for the original loaded buffalo chicken casserole that is more spicy. The instructions are pretty much the same. So, if you would like to take a look go for it. All I really did was cut the recipe down a little bit more. If this recipe is not just right whether it be too spicy or not spicy enough, then play around with the ingredients a bit, this is how I came down to the amount that I use. Just don’t forget to turn the oven off and check the chicken and potatoes.

http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

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