Ooooo this is so easy and soooooo good!

Ingredients for Casserole:

• 2 lbs. boneless chicken breasts, cut into 1″ cubes
• 8-10 medium potatoes, cut into 1/2″ cubes
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 T. black pepper
• 1 T. paprika
• 2 T. garlic powder
• 6 T. hot sauce
• Ranch salad dressing (optional)

Ingredients for Topping:

• 2 cups fiesta blend cheese
• 1 cup bacon, cooked and crumbled
• 1 cup green onion, diced

Instructions:

1. Preheat oven to 500°F.
2. Spray a 9″ x 13″ baking dish with cooking spray.
3. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
4. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Do not pour them as you need the remaining seasoning mixture to marinate the chicken in.
5. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
6. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
7. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
8. Top the cooked potatoes with the raw marinated chicken, spreading them evenly over the potatoes.
9. In a separate bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture, spreading evenly.
10. Return the casserole dish to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
11. Serve with extra hot sauce and/or ranch dressing.