Page 97 - 2019TOHCookbook

DE JESUS | STERLING HEIGHTS, MI | SERVES 6
Sam loves the juicy chicken, crispy bacon, and cheesy potatoes in this casserole! It has a little something for everyone, and we have it at least once every time he is home from school.
INGREDIENTS
2 lb. chicken breast, cut into 1-inch cubes
8 medium russet potatoes, scrubbed and diced
1 lb. of bacon
1 cup sliced green onion, both white and green parts 2 cups shredded cheddar cheese
1 1⁄2 tsp. salt
1 tbsp. ground black pepper
1 tbsp. ground smoked paprika
2 tbsp. garlic powder
3 tbsp. Valentina Salsa Picante hot sauce
1⁄4 cup oil
INSTRUCTIONS
1. Preheat the oven to 500˚ F (that is not a typo! Helps the potatoes crisp!)
2. Mix spices, oil, and hot sauce in a large bowl.
3. Add chicken and let sit covered for at least 15 minutes.
4. Spray a 9 x 13 casserole pan liberally with cooking spray to prevent potatoes from sticking.
5. Heat a non-stick skillet over medium heat, and add the chicken, reserving the excess spice liquid.
6. Brown chicken on all sides without cooking through. Set chicken aside.
7. Toss the potatoes in the remaining spices and oil, pour potatoes and any remaining spice liquid in the casserole pan.
8. Bake potatoes for 45 minutes, removing every 15 minutes to shake the pan to crisp potatoes on all sides.
9. Lower the oven temperature to 425˚ F.
10. Sprinkle the chicken over the potatoes, the green onions over the chicken, and the cheese over the top. Bake for 15 minutes, and check chicken doneness, cooking for 5 minutes more if necessary.
11. Sprinkle bacon crumbles over the entire casserole and serve.
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LOADED BAKED POTATO AND CHICKEN CASSEROLE