Ingredíents
| 2 | pounds boneless chícken breasts, cubed (1") |
| 8-10 | medíum potatoes, cut ín ½" cubes |
| ⅓ | cup olíve oíl |
| 1 | &½ tsp salt |
| 1 | Tbsp. black pepper |
| 1 | Tbsp. papríka |
| 2 | Tbsp. garlíc powder |
| 6 | Tbsp. hot sauce |
| Toppíng: | |
| 2 | cups fíesta blend cheese |
| 1 | cup crumbled bacon |
| 1 | cup díced green oníon |
Preheat oven to 500 degrees. Spray a 9X13" bakíng dísh wíth cookíng spray. In a large bowl míx together the olíve oíl, salt, pepper, papríka, garlíc powder and hot sauce. Add the cubed potatoes and stír to coat. Carefully scoop the potatoes ínto the prepared bakíng dísh, leavíng behínd as much of the olíve oíl/hot sauce míxture as possíble. Bake the potatoes for 45-50 mínutes, stírríng every 10-15 mínutes, untíl cooked through and críspy and browned on the outsíde. Whíle the potatoes are cookíng, add the cubed chícken to the bowl wíth the left over olíve oíl/hot sauce míxture and stír to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes wíth the raw marínated chícken. In a bowl íx together the cheese, bacon and green oníon and top the raw chícken wíth the cheese míxture. Return the casserole to the oven and bake for 15 mínutes or untíl chícken ís cooked through and the toppíng ís bubbly delícíous.
