Potato and Buffalo Chicken Casserole

Okay, so Dave shared this recipe on Facebook.  I decided to make it for the superbowl.  It was fantastic!  I can NOT take credit for the picture (or the recipe really) as this is the one that was on Facebook.  I did make a few adjustments to the recipe. It looked just like this except I didn't add green onions which you see in this picture.  You have got to try this.  It is great!!! I served it with Ranch Dressing.  Yummy!

POTATO AND BUFFALO CHICKEN CASSEROLE

3  boneless chicken breasts, trimmed and cubed (1")
8  medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1 tsp salt
3/4 Tbsp black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
5 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese 

1 pkg precooked bacon
1 cup diced green onion - - - - - didn’t use these

Preheat oven to 425 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Allow to sit for about 10 minutes.  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 15 minutes, until cooked through. 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 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion (if using) 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.