Buffalo Chicken Casserole
ground black pepper
cut into pieces
shredded Mexican cheese
Preheat oven to 500F.
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Add the potatoes and stir to coat.
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 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 add the marinated chicken. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
Top the raw chicken and roasted potatoes with shredded Mexican cheese and diced green onions.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted.