New Recipe-Loaded Chicken & Potatoes

I saw this recipe floating around on Facebook and decided to try it.  Kurt and I both found it quite tasty!  It is spicy, but one could choose to not put any of the hot sauce in the recipe....or even use less.  Since it has chicken in it, I made it our main meal.  I served it with tossed salad and some cut up fresh fruit.  I tried it with both ranch dressing and sour cream...it was good with both, but I think i preferred the sour cream most.

1 lb. boneless chicken breasts, cubed (~1 inch cubes)
6-8 medium, skin on, red potatoes, cubed (~1/2 inch cubes)
1/3 cup olive oil
1 1/2 tsp. salt
1 tsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
2 Tbsp. hot sauce (use more, less or none)

Topping:
2 cups fiesta blended cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 400 degrees.  Spray 9x13 pan 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 chicken; stir to coat.  Carefully scoop the potatoes and chicken into the prepared baking dish.

Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy and browned on the outside.  While the potatoes are cooking, fry your bacon (about 1/2 pound).

Once the potatoes and chicken are fully cooked, remove from the oven.  Top the cooked potatoes with the cheese, bacon and green onions.  Return the casserole to the oven and bake for an addt'l 5 minutes or until the cheese in melted.

Serve with addt'l hot sauce, ranch dressing or sour cream.

Yummy!!