A Facebook friend has been posting recipes to die for all week - with American ingredients - but I am converting them to ones that we have in NZ.
Tonight's is Potato and Chicken casserole...
Loaded Potato and Buffalo Chicken Casserole:
500g boneless chicken breasts, cubed
5 or 6 medium potatoes, cut in 2 cm cubes
1/3 cup olive oil
1 tsp salt
1/2 Tbsp. black pepper
1/2 Tbsp. paprika
1 Tbsp. garlic chopped
3 Tbsp. hot sauce - use whatever you like thats a wee bit spicy, could even be a plum sauce - or tabasco, whatever and adjust the amount to taste...
Topping:
2 cups of a blend of cheeses, I used mozarella, parmesan and edam but you can use whatever you like - you do want something to be creamy tho...
1 cup diced bacon
1 cup diced green onion
Preheat oven to 250oC. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 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. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 200 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
500g boneless chicken breasts, cubed
5 or 6 medium potatoes, cut in 2 cm cubes
1/3 cup olive oil
1 tsp salt
1/2 Tbsp. black pepper
1/2 Tbsp. paprika
1 Tbsp. garlic chopped
3 Tbsp. hot sauce - use whatever you like thats a wee bit spicy, could even be a plum sauce - or tabasco, whatever and adjust the amount to taste...
Topping:
2 cups of a blend of cheeses, I used mozarella, parmesan and edam but you can use whatever you like - you do want something to be creamy tho...
1 cup diced bacon
1 cup diced green onion
Preheat oven to 250oC. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 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. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 200 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
SO GOOD!!!
Happy Cooking!
K
Looks super yummy Kerry. Just looking at the pic is making me HUNGRY! <3
ReplyDeleteIt really is Kim.... SOO Good - it may be the best thing I've made in ages!!! we pput ranch dressing on the top and it was to die for!!!
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