Tweet
Found this recipe for Loaded Potato and Buffalo Chicken casserole and knew I had to try it. So, that's what I did this weekend...in the Dutch Oven, of course (10" deep). And let me tell you...it's a keeper!!! Loved these flavors together and I will definitely make this again. Below is the original recipe...I did not use as many potatoes. I only used 2 large ones and it was enough for 4 people.
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 - 20 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
I also smoked with hickory a slab of St. Louis ribs for back up in case we didn't like the casserole.
Warming up the DO. For the high temp to start with I used 21 coals on the bottom and 12 on the lid.
Cooling the DO down
Just a little bit of fall color still on the tree tops.
Chicken and topping added and now used 17 coals on the bottom and 8 on top.
And finished.
Finished naked ribs. Sorry, no plated pics.
Like I said, this recipe is a keeper!
Thanks for viewing! 
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 - 20 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
I also smoked with hickory a slab of St. Louis ribs for back up in case we didn't like the casserole.
Warming up the DO. For the high temp to start with I used 21 coals on the bottom and 12 on the lid.
Cooling the DO down
Just a little bit of fall color still on the tree tops.
Chicken and topping added and now used 17 coals on the bottom and 8 on top.
And finished.
Finished naked ribs. Sorry, no plated pics.
Like I said, this recipe is a keeper!
Thanks for viewing!
Comment