LOADED POTATO AND CHICKEN CASSEROLE

First of all, this isn't actually a casserole; I keep telling everyone, including myself, that I do not like casseroles.... the word "casserole" makes me think of something my grandma would have made that was similar to chicken pot pie or equivalent - no thank you!

This is one of our go-to meals. It is easy, tastes delicious, and the leftovers are actually edible (I can't stand leftover chicken 99% of the time).

above picture, green onions absent as I ran out

Loaded Potato and Chicken Casserole

Ingredients:

• 2-3 boneless chicken breasts, sliced thin
• 8-10 medium potatoes, cut into 1/2" cubes (I cut enough to fill an entire cookie sheet)
• 1/3 cup olive oil
• 1 tbsp black pepper 
• 1 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp creamy ranch (I used epicure's dry seasoning vs. dressing)
• 6 tbsp hot sauce
• 2 cups shredded cheese
• 1/2-1 cup of crumbled bacon or bacon bits
• 1 cup green onions, chopped

Directions:

• Preheat oven to 400 degrees
• In a large bowl, mix together olive oil, pepper, paprika, garlic powder, and hot sauce
• Add cubed potatoes to above mixture and stir to coat thoroughly
• Scoop potatoes onto cookie sheet (lined with parchment paper) leaving behind as much of the olive oil/spice mixture as possible
• Bake potatoes for 45 minutes or until cooked and crispy on outside
• While potatoes are cooking, add sliced chicken to bowl with remaining olive oil/spice mixture and stir to coat
• Once potatoes are cooked, remove from oven and top with the raw marinated chicken, bacon, and green onions
• Return back to oven and bake for ~15 minutes or until the chicken is cooked through. 
• Top with cheese and return to oven for ~5 minutes or until cheese is bubbly
• Serve with extra hot sauce and/or ranch dressing