This is a tried and true recipe with my family that everyone enjoys. You can play with the recipe, adding more or less hot sauce to suit your tastes, changing up the brand of sauces you use, or even adding extra toppings. Have fun with it and make it your own!
2 lbs boneless, skinless chicken breasts, cubed
8-10 medium potatoes, cubed
1/3 cup extra virgin olive oil
1 ½ tsp salt
1 Tbsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
3 Tbsp BBQ Sauce (I use Sweet Baby Ray’s-Original)
3 Tbsp hot sauce
2 cups cooked and crumbled GF bacon
1 cup diced green onions
(OPTIONAL) Daiya dairy free cheese
- Preheat oven to 500°. Spray 9×13 baking dish with cooking spray. In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder, BBQ sauce and hot sauce. Add the cubed potatoes and stir to coat.
- Scoop the potatoes into the prepared baking dish, leaving behind as much of the sauce mixture as possible. **
- Bake potatoes for 45 minutes, stirring every 10-15 minutes, until cooked through and browned on the outside.
- While potatoes are cooking, add cubed chicken to the bowl with leftover sauce mixture and stir to coat.
- Once potatoes are fully cooked, remove from oven and lower temperature to 400º.
- Top the cooked potatoes with the raw, marinated chicken. Then, sprinkle the bacon and green onions over the potatoes/chicken. ***
- Return casserole to the oven and bake for 15-20 minutes or until chicken is cooked through. Serve with extra hot sauce or BBQ sauce.
**I never seem to have enough sauce leftover, so I sometimes add a little more BBQ sauce to the chicken mixture.
***Only my son is allergic to dairy, so I’ll split the casserole ingredients between two pans. In the first pan I make the recipe as shown. In the second pan, I add 1-2 cups shredded cheddar cheese to the toppings.