Loaded Baked Potato & Chicken Casserole

A nice twist on the regular baked potato casserole. Thank you My Sweet Little Steiner Family

2 lbs chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1  tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese
1/2 c. crumbled bacon
1/2 c. chopped green onion

• Preheat your oven to 475. 
• In a large bowl, mix together olive oil, salt, pepper, garlic powder. 
• Add the potatoes and coat with mixture. 
•  Place the potatoes into a greased baking dish, leave as much of the mix as possible. 
• Bake potatoes for 1 hr, flip the potatoes every 15-20 mins.
• Check with a fork to ensure the potatoes are done. 
• While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) 
• Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.
• Add the chicken, cheese, bacon & green onions.
• Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. 
• Serve with sour cream  or ranch dressing