I couldn’t wait to come home from college when I was there in my earlier years. It was fun learning and expanding my horizons, but there was no place like home. I went to a school that was pretty far away, so I only got to travel home for big holidays like Christmas, and during the summer. The rest of the year, I was on my own. Besides my family, I missed relaxing in our FAMILY ROOM, cuddling up with dog, and the smell of Mom’s casseroles cooking.
She was a master in the kitchen. I appreciated her skills so much more when I was stuck eating from the school cafeteria every day. Whenever I was going back, Mom would always whip together this potato and chicken casserole that would just melt in my mouth.
She knew it was MY FAVORITE. After my second year at school, a couple of friends and I got a house together, so we could finally make our own meals. When I left home that fall, Mom tucked a recipe in my bag that was just like this one from My Recipes.
It was another thing that I mastered that semester, besides my normal studies.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Ingredients
2 pounds chicken breasts
8-10 potatoes, cubed
1/3 cup olive oil
6 tablespoons Frank’s hot sauce
2 tablespoons garlic powder
2 teaspoons paprika
1 tablespoon Morton salt
1 tablespoon pepper
TOPPING
2 cups Kraft fiesta mexican blend cheese or monterey jack and cheddar cheese blend
1 cup cooked bacon, crumbled
1 cup green onion, diced
Instructions
Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).
In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.
In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
Source : allrecipes.com