2 – 3 chicken breasts
8 medium – large potatoes (when cubed fill the casserole dish about 2/3 full)
1/3 cup olive oil
1 1/2 tsp salt
2 tsp fresh ground pepper
1 T paprika
2 T garlic powder
4 T hot sauce
2 cups Shredded Cheese
1 cup crumbled Bacon (used Hornel bacon bits from Costco)
1 cup diced green onion or regular onion (I used green onion)
Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to olive oil mixture.
Butter or oil a 9 x 13 casserole dish. Scoop potatoes from olive oil mixture into casserole dish. Leaving some of the olive oil mixture in bowl to coat the chicken in. Cube the chicken and add it to the bowl with the left over sauce. Let chicken marinate in sauce while you bake the potatoes.
Bake the potatoes for 45 minutes, stir every 15 minutes. (I reduced the temperature to 450 after 20 minutes).
Take casserole out of hot oven and sprinkle the marinated chicken over top – using up the sauce with it.
Bake casserole an additional 15 minutes or until the chicken is cooked. Serve with a dollop of sour cream . Goes nice with a salad or honey dill carrots as a side. This recipe served 8 of us and was well liked by all. The teenagers really enjoyed it. This is not a freezer meal but a pretty easy supper and good enough to serve guests.