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Loaded Chicken and Potatoes

Print Recipe
Loaded Chicken and Potatoes
Servings
Ingredients
  • 1 lb Chicken Breasts boneless cubed (1 inch)
  • 6-8 medium Red Potatoes medium skin-on cut in 1/2 inch cubes
  • 1/3 cup olive oil
  • 1 1/2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tbsp Paprika
  • 2 tbsp Garlic Powder
  • 2 tbsp Hot Sauce more if you like it HOT
Topping
  • 2 cups Fiesta Blend Cheese or Mexican
  • 1 cup Bacon crumbled
  • 1 cup Green Onion diced
Servings
Ingredients
  • 1 lb Chicken Breasts boneless cubed (1 inch)
  • 6-8 medium Red Potatoes medium skin-on cut in 1/2 inch cubes
  • 1/3 cup olive oil
  • 1 1/2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tbsp Paprika
  • 2 tbsp Garlic Powder
  • 2 tbsp Hot Sauce more if you like it HOT
Topping
  • 2 cups Fiesta Blend Cheese or Mexican
  • 1 cup Bacon crumbled
  • 1 cup Green Onion diced
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a 9 x 13 inch baking dish with cooking spray.
  3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
  4. Add the cubed potatoes and chicken and stir to coat.
  5. Carefully scoop the potatoes and chicken into the prepared baking dish.
  6. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.
  7. While the potatoes are cooking, fry your bacon (about half a pound).
  8. Once the potatoes and chicken are fully cooked, remove from the oven.
  9. Top the cooked potatoes with the cheese, bacon, and green onion.
  10. Return the casserole to the oven and bake for five minutes or until cheese is melted.

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