Ancestral Inheritance Menu Buffalo Chicken and Potato Casserole

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Buffalo Chicken and Potato Casserole

"Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My circle of relatives of picky eaters loved this and there have been no leftovers. Happy ingesting and I stay up for your remarks."

Ingredients :

cooking spray
1/3 cup vegetable oil
1/four cup ranch dressing
2 tablespoons Buffalo wing sauce (which includes Frank's® RedHot®)
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons salt
6 Idaho potatoes, cut into 1-inch cubes
2 kilos skinless, boneless chook breasts, reduce into 1-inch cubes
1 (12 ounce) package deal bacon
three cups shredded Colby Jack cheese
4 inexperienced onions, chopped

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 500 ranges F (260 ranges C). Grease a 9x13-inch casserole dish with cooking spray.
Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt collectively in a a massive bowl to make sauce. Add potatoes; stir to coat very well. Transfer potatoes to the casserole dish.
Place bird in the sauce bowl; stir to coat with remaining sauce. Marinate in the fridge, approximately half-hour.
Roast potatoes in the preheated oven at the same time as hen marinates, stirring halfway, until gentle, about 30 minutes. Stir in chook. Continue roasting, stirring a few times, till bird and potatoes are smooth, 15 to half-hour.
Place bacon in a massive skillet and cook over medium-excessive heat, turning every now and then, till calmly browned, about 10 minutes. Drain bacon slices on paper towels.
Crumble bacon right into a bowl; stir in Colby Jack cheese and green onions.
Sprinkle cheese combination over potatoes and chook; bake till cheese is melted and bubbly, approximately 5 mins.

Notes :

Using a exceptional warm sauce will yield a distinct degree of warmth. For people who love it hot, reduce the ranch dressing and growth the new sauce.

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