6medium/large russet potatoescut into 1 inch chunks
1poundboneless, skinless chicken breastscubed
2tablespoonFrank's Red Hot Sauce
6slicesbaconcut into thin strips
¼cupchives, for servingoptional
Preheat oven to 425 degrees.
In a large mixing bowl, mix the potatoes together with oil, 1 tablespoon hot sauce, garlic powder, chili powder, onion powder, and salt.
Scoop the potatoes from the bowl, leaving behind excess seasoning in the bowl, and spread the potatoes out evenly in a 9x13 pan. Bake for 45 minutes, flipping the potatoes once half-way through cooking.
In the meantime, place the cubed chicken into the mixing bowl with the remaining seasoning from the potatoes. Add in the remaining tablespoon of hot sauce and toss to coat.
Once the potatoes have baked, remove them from the oven and turn the oven temperature down to 400 degrees. Top the potatoes with chicken, cheese, and bacon, and return to the oven for 15 minutes.
Serve with ranch dressing and chopped chives if desired.
Chicken: Use boneless skinless chicken breasts, thighs, or tenders.Potatoes: Any variety of starchy potato works well, such as red potatoes, russet potatoes, or Yukon Gold potatoes.Hot Sauce: I recommend Frank's Red Hot Sauce for the optimum flavor, but any generic brand of cayenne hot sauce works.Cheese: Sharp cheddar is my preferred cheese in this easy Buffalo Chicken Bake, but mozzarella, Colby, or provolone all work. Remember freshly shredded cheese will melt best.Crispy Bacon: If you like really crispy bacon, par-bake the bacon until just cooked before adding the casserole (I recommend doing this while the potatoes bake). Then chop up the bacon and add to the casserole as directed. The results will be crispy bacon. Leftovers: Allow the leftover casserole to cool to room temperature and then place into an airtight container and store in the refrigerator for 3 days. To reheat, place leftovers onto a sheet pan and broil until warm or microwave individual servings for 45 seconds to 1 minute. I don't recommend freezing leftovers.