Ending Up Where I Need to Be: Loaded Potato & Buffalo Chicken Casserole

When planning this month's meals, I picked Loaded Potato & Buffalo Chicken Casserole. I knew it would be a bit hot for me, but Lance would love it. After eating it tonight, Lance said he couldn't taste the hot sauce at all and my lips were burning. We are on opposite ends of the spicy spectrum.

Loaded Potato & Buffalo Chicken
6 cups potatoes (4 large potatoes), cubed
1/3 cup olive oil
1 1/2 tsp salt
1 Tbsp ground pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp Frank's Red Hot Sauce
2 lbs chicken breast, cubed
2 cups Mexican style shredded cheese
1 cup green onion, diced
1 cup bacon, cooked & crumbled
Preheat oven to 500°. Mix oil, salt, pepper, garlic powder, and hot sauce in a large bowl. Mix potatoes in sauce to coat. Spray a 9"x13" pan with cooking spray. Place potatoes in pan leaving as much sauce behind in bowl as possible.

I used 2 - 7.5" x 9.5" pans because I will freeze half for a dinner later. Bake potatoes for 45 minutes, stirring every 15 minutes.

While potatoes are baking, place chicken in bowl with remaining sauce. Mix to coat.

I also cooked the bacon while the potatoes were baking. I cut up the bacon and then cook it. It seems easier to me than cooking then crumbling. In a separate bowl, mix cheese, green onion and bacon. After potatoes are cooked remove from oven. Turn oven down to 400°. Spread chicken over the potatoes and then the cheese mixture over that.