2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1½ cups (6 oz) 2% shredded cheddar cheese
5 strips nitrate-free bacon, cooked and crumbled
½ cup green onion, diced
Instructions
Preheat oven to 500 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
In a large bowl whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce!!) to the prepared 9x13 and bake for 40-50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned.
While the potatoes are cooking, add the diced chicken to the left over sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees F.
Top the potatoes with the raw marinated chicken, then top the chicken, followed by the shredded cheese and crumbled bacon.
Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.