Loaded Potato and Buffalo Chicken Casserole

Simple and Delicious. Thank you My Fridge Food

2 lbs Chicken Breast cut into cubes
8-10 medium potatoes cut into cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tbs. pepper
1 tbs. paprika
1 tbs. garlic powder
6 tbs. hot sauce

topping:
2 c. Cheese - Fiesta Blend or Cheddar and Jack Mix
1 c. Crumbled Bacon
1 c. Diced green onion

• Coat a 9 x 13 baking dish with cooking spray  
• Preheat oven to 500F - that's right 500F is correct
• In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. 
• Add the cubed potatoes and stir. 
• Scoop the potatoes into the baking dish. (leave behind as much of the olive oil mix as you can)
• Bake the potatoes for 45-50 minutes, stirring every 15 minutes.
• While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil / hot sauce mix and stir.
• Once the potatoes are fully cooked, remove from the oven and lower the temp. to 400F. Top the cooked potatoes with the raw marinated chicken.
• In another bowl, mix together cheese, bacon, and onions. 
• Top the chicken with the cheese mix.
• Return to the oven and bake for 15 minutes, or until the chicken is fully cooked and the topping is bubbly.
• Serve with more hot sauce and ranch.