Cheesy Tangy Chicken Potatoe Casserole- Recipe

Hey everyone,
I've been in the mood to try out a bunch of recipes lately since dinnertime is usually so repetitive!
So today I came across a really amazing recipe, but I decided to change it up of course to my liking.


Cheesy Tangy Chicken Potato Casserole
Serves 2-4

4 Medium sized Potatoes
Boneless, Skinless Chicken ( I used chicken legs, cut off all the chicken off each leg)
1/3 cup of Vegetable Oil
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Salt
1 1/2 tbsp Paprika
1-2 tbsp Tabasco sauce - (I used the little mini bottles that Tabasco gave away last year since I don't purchase hot sauce very much) Feel free to add more hot sauce if you like spice.
1/2 red and green pepper
1/2 onion
1 cup of Marble Cheese

Preheat Oven to 500 degrees.
Mix vegetable oil, salt, pepper, garlic salt, paprika and tabasco sauce in a bowl, set aside.
Cut up Potatoes into cubes (leave skin on). Once they are cut, toss them into the bowl of sauce and mix well.
Load Potatoes into greased baking dish into preheated oven for approx 30-40 mins.
Making sure to mix and turn potatoes every 10-12 mins.
Be sure to leave some of the sauce behind in the bowl after scraping potatoes out.

While Potatoes are cooking, cut up your chicken into small pieces and toss into remaining sauce.
Let chicken marinade while you prepare the rest of your ingredients.

Cut up your peppers and onion into small pieces. Place in a separate bowl.
Shred your cheese into the same bowl.

Once your potatoes are nice and crispy, take your baking pan out of the oven and turn the oven down to 400 degrees.
Place the raw chicken on top of the potatoes, then sprinkle on your peppers/onions/cheese.
Be sure to spread well across mixture.

Place back in the oven and bake for another 15 minutes or so, making sure the chicken is fully cooked.

Serve!

I dipped some of my casserole into sour cream.. YUM!


This was the original recipe I based mine on

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