“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
- 2 lbs. Boneless skinless chicken breasts cut into 1 inch cubes
- 8-10 med. potatpes cut into 1/2 inch cubes
- 1/3 c. olive oil
- 1-1/2 tsp. Coarse sea salt for sprinkling
- 1 T. black pepper
- 1 T. paprika
- 2 T. garlic powder
- 6 T. hot sauce
- 2 c. fiesta blend cheese shredded
- 1 c. cooked bacon crumbled
- 1 c. green onion diced
- Preheat oven to 500 degrees.
- Spray a 9x13" baking dish with cooking spray.
- 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.
- Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
- Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
- While the potatoes are cooking, add the cubed chicken to the bowl with the leftover hot sauce mixture and stir to coat.
- Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees.
- Top the cooked potatoes with the raw marinated chicken.
- In a bowl, mix together the cheese, bacon and green onion and top the raw chicken mixture.
- Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.
- Serve with extra hot sauce and/or ranch dressing.