This recipe is for an 8x8 dish. Double if you want a 9x13 pan.
1lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
4-5 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
3 Tbsp oil (or olive oil)
3/4 tsp. salt
1 1/2 tsp. freshly ground pepper
1 1/2 tsp smoked paprika (reg would work too)
1 TBS. garlic powder
4 TBS.wing sauce
1c shredded cheese of your choice
1/2 c. crumbled bacon
1/2 c diced scallion (which is about 1 full piece)
Preheat oven to 475. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic salt, pepper & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into an 8x8 baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken.
In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.