Loaded Potato & Buffalo Chicken Casserole

** I am making this tonight for dinner and I can not for the life of me remember where I got this recipe. **

** Update: I made this and you really need to keep the potatoes cut small, because if you don’t you will end up making a second batch of the spice mixture. Also, this turned out a bit more spicy than I thought it would be, so adding ranch dressing or blue cheese is a good idea. Also if you want to make it more mild, my advice would be to cut the hot sauce in half and possibly the Paprika as well. **

Ingredients:

2 lbs boneless chicken breasts, cubed (1 inch)

8-10 medium potatoes, cut into 1/2 inch cubes

1/3 cup olive oil

1 1/2 tsp salt

1Tbs. black pepper

1 TBS. paprika

2 TBS. garlic powder

6 TBS. hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Directions:

Preheat oven to 500 degrees. Spray a 9×13 inch baking dish with cooking spray.

In a large bowl, mix together the olive oil, salt , pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/ hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.

Once the potatoes are fully cooked, remove from the oven and lower the temperature of the oven to 400 degrees. Top the cooked potatoes with the raw marinated chicken.

In a bowl, mix together the cheese, bacon, and green onion. Top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.

Serve with extra hot sauce or ranch dressing.

** Tips: You can use any cheese you like. I always use what I have on hand at the time.  I am also forgoing the onion because of allergies. You could also use blue cheese dressing if you want as a garnish as well. **

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Crock Pot Smoked Sausage, Green Beans & Potatoes

** I am not exactly sure where I found this recipe but I made it yesterday for dinner because Army Boy had Drill for National Guard. It was very good and easy. See my changes at the bottom of the recipe.**

Ingredients:

1 LB Kielbasa or Smoked sausage

4 medium potatoes, peeled and cubed

1/2 medium onion, sliced

2 (14.5 ounces) cans green beans drained

1/2 tsp black pepper

salt to taste

Directions:

Combine all ingredients EXCEPT smoked sausage and place in crock pot

Add water to barely cover ingredients, can also use chicken broth for more flavor.

Cover. Cook on low for 4-6 hours or until potatoes are done

One hour before ready to serve cut smoked sausage into bite sized pieces and add to top. DO NOT stir.

Mix before serving and serve with a slotted spoon so that the water can drain away or drain the whole batch.

 

*** TIPS: I omitted the onion because I am allergic. I also used 5 potatoes instead of 4 and did not peel them. I also used 2 pounds of sausage, one of each kind called for. I used 2 packages of frozen green beans. It was very yummy. ***

 

****UPDATE****: I am making this today (8/16/14) with fresh green beans and you could use canned if that is all you have. If using canned or frozen add about 30 minutes before done when you add the sausage. If using fresh, I put them in with the potatoes at the beginning because it usually takes them a bit to cook through, especially in a crock pot. Enjoy!