Thursday, October 10, 2013
I had pinned this recipe on my Pinterest board some time ago because it sounded amazing. Tonight was the night to give it a try. I actually had all the ingredients for once. No trip to the grocery was necessary. Yay!
This recipe is like a big loaded baked potato with some slightly spicy chicken. When I say spicy, I mean just a hint. You could make it much more spicy if you preferred, but our grandsons were coming over so I went with the recipe as written. It was perfect. Here is what you need.
3 boneless, skinless chicken breasts cut in approximately 1 inch cubes
6-8 medium russet potatoes, cut in 1/2 inch cubes
1/3 cup live oil
1 1/2 tsp salt
1 tsp black pepper
1 TBSP paprika
2 cloves garlic, minced
2 TBSPS hot sauce (I used Tapatio)
2 cups grated cheese - cheddar, jack, or pepper jack (I used Monterrey Jack)
1 cup crumbled bacon - about 1/2 pound (fry crisp and crumble)
1 cup diced green onions - whites and greens
Preheat oven to 400 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.
Mix the salt, pepper, paprika, garlic, and hot sauce together. Add the cubed chicken and potatoes, stir to coat.
Pour into the prepared baking dish and spread it out evenly. Cook for 55-60 minutes, stirring EVERY 20 minutes. Fry the bacon while the casserole cooks. Set aside until cool. Crumble.
Once the chicken and potatoes are fully cooked (potatoes fork tender), remove the casserole from the oven. Top with cheese, bacon, and onions. Return to the oven and bake until the cheese melts. Took about 5 minutes.
Remove from oven and serve.
I put some sour cream on the table to add to the dish if wanted and extra hot sauce. This is a dynamite recipe, is so easy to make and could easily be halved and baked in a 9" casserole if you wanted.
Thanks to Singing Through the Rain for this recipe. Everyone LOVED it. We will be having it again and it reheats very nicely in the microwave. Great leftovers for lunch the next day.
Give this recipe a try the next time you want something truly superb and easy to make. Add a green salad and you are good to go.
Things to Remember:
Try one new recipe a week just for some variety in your dinner routine. They are not all keepers, but when they are it is great to have something new to add to the rotation. donna