Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole

This loaded Potato and chicken casserole is so easy to throw together with pantry staples and makes great leftovers.  While it is not the healthiest meal you can always sub out white potatoes for sweet potatoes, use less cheese and substitute turkey bacon for the regular bacon to bring the nutritional profile up a little bit without losing any of the flavor.

Yields: 5 servings

Directions:
  1. Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).
  2. Spray a 9×13 pan with cooking spray.
  3. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder, Italian seasoning blend and paprika.
  4. Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.
  5. When placing the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  6. Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
  7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  8. Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.
  9. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
  10. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  11. Top with a drizzle or dollops of plain Greek yogurt.