So hubs found this recipe on Facebook of all places and decided we should try it.  We weren’t disappointed!  I did halve the recipe though and it will still feed us 3 times so doubled like the original recipe would be great for a crowd or potluck dinner!

I always make a recipe EXACTLY the way it reads the first time, but next time I will cut the pepper down A LOT!

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°.

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.