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  • Loaded Potato and Buffalo Chicken Casserole

    Casserole

    “KISS” (Keep It Simple Sista!) the Cook

    Who: Residents of Aviston, Ill. for Sesquicentennial 
    Cost: $20 includes shipping 
    Details: hard-backed, comb bound Pages of recipes: 218 
    Send checks to: Marilyn Rakers, 
    601 E. 4th St., Aviston, IL 62216 or call 618-228-7504

    Loaded Potato and Buffalo Chicken Casserole

    Casserole

    By Kathy Published: August 25, 2014

      “KISS” (Keep It Simple Sista!) the CookWho: Residents of Aviston, Ill. for Sesquicentennial Cost: $20 includes …

      Ingredients

      Instructions

      1. Preheat oven to 500 degrees.
      2. Spray a 9x13" baking dish with cooking spray.
      3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
      4. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
      5. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
      6. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover hot sauce mixture and stir to coat.
      7. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees.
      8. Top the cooked potatoes with the raw marinated chicken.
      9. In a bowl, mix together the cheese, bacon and green onion and top the raw chicken mixture.
      10. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.
      11. Serve with extra hot sauce and/or ranch dressing.

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