Loaded Potato & Buffalo Chicken Casserole

Instructions

1. Preheat and Prepare: Preheat your oven to 500°F. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
2. Season the Potatoes: In a large mixing bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and hot sauce. Stir until the seasoning mixture is fully blended and evenly colored.
3. Coat and Roast: Add the cubed potatoes to the bowl and toss thoroughly until each piece is well coated. Carefully transfer the potatoes to the prepared baking dish, leaving behind as much excess oil and sauce as possible to avoid sogginess.
4. Roast Until Crispy: Bake the potatoes for 45–50 minutes, stirring every 10–15 minutes to promote even browning. The potatoes should be fork-tender with crisp, golden edges.
5. Season the Chicken: While the potatoes roast, add the cubed chicken to the remaining seasoning mixture in the bowl. Stir well so the chicken is evenly coated and set aside.
6. Lower Heat and Assemble: Once the potatoes are fully cooked, remove the dish from the oven and reduce the oven temperature to 400°F. Spread the raw, marinated chicken evenly over the hot potatoes.

Finish Baking & Serve