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CASSEROLE
1 pounds boneless chicken breasts, cubed (1″)
4-5 medium potatoes, cut in 1/2″ cubes
3 tablespoons cup Avocado oil
FRESH ground sea salt and black pepper, to taste
1 1/2 teaspoons paprika (I used smokey vs. sweet)
1 tablespoon garlic powder
3 tablespoons Frank’s hot sauce
1/2 cup chopped red onion

• Preheat oven to 500 degrees. 
• Spray a 9X9 baking dish with cooking spray. 
• In a large bowl mix together the avocado 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 oil/hot sauce mixture as possible. 
• Bake the potatoes for 30-45 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
• While the potatoes are cooking, add chopped onions and cubed chicken to the bowl with the left over avocado oil/hot sauce mixture and stir to coat. 
• Once the potatoes are fully cooked, remove from the oven. 
• Lower the oven temperature to 400°.

TOPPING
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

• Top the cooked potatoes with the marinated chicken. 
• In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. 
• Return the casserole to the oven and bake for 10-15 minutes or until chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce, sour cream and/or ranch dressing.