Buffalo Chicken Casserole

Want some loaded potato skins? But want to make a meal out of it? This recipe is so good. My husband was in love with this. We very rarely finish our left overs before they go bad. But this dish was half eaten for dinner and then we finished off the rest for lunch. It's one of those meals that gets better the next day! I promise. I did not use every specific ingredient I just uses he closest thing I had to them. I used chili powder instead of paprika. And garlic salt instead of garlic powder. And then for hot sauce I used tobasco. I am not a fan of tobasco but this kind of made me a fan. Thank you pinterest! Oh and I promise my pictures will actually be in order now that I have a app to make them into one picture!! Enjoy!!!

2 lbs boneless skinless chicken breasts cut into 1/2 inch cubes
8-10 medium potatoes cut into 1/2 inch cubes,skin on
1/3 c olive oil
1 1/2 tsp salt
1 TBS freshly ground pepper
2 TBS paprika
2 TBS garlic powder
6 TBS hot sauce

Topping:
2 c Fiesta blend cheese or a cheddar jack cheese mix
1 c crumbled bacon
1 c diced green onion

Preheat oven to 500. Mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add potatoes to the mix and coat. Spray a 9x13 pan. Carefully scoop into dish, leaving behind as much sauce as possible. Set aside you will need that in a little bit. Bake for 45-50 mins until potatoes are brown and crispy. While potatoes are cooking place cut up chicken breasts into the remainder of the sauce. Once potatoes are fully cooked remove from oven and lower temperature to 400. Top with chicken. Mix together cheese, bacon and green onion. Top the raw chicken with the mixture. Return to the oven. Bake for 15 mins. Or until chicken is cooked through. Serve with hot sauce, ranch or sour cream.

Texas trash dip

Sounds funny but so good. And so easy! The original recipe doesn't call for salsa but I love salsa! Especially homemade! I'll have to give you that recipe soon! Because my father in law is Mexican so he taught me how to make the good stuff!!

2 cans refried beans (16oz each)
1 c sour cream
1 8oz block cream Cheese, softened
1 packet taco seasoning
2 cups Monterey jack cheese,shredded
2 cups cheddar cheese,shredded
1 c salsa of choice(optional)

First you mix together the cream cheese and sour cream. Then add in beans. Then add in the taco seasoning. Place that mix into a 9x13 pan. Then top with salsa if desired. Then top with cheese. Bake at 350 for 25-30 mins. You want the cheese melted and a little brown. Serve with chips.

We ate it as a meal and it was filling and delicious!

Zesty Italian chicken

Now that we have moved and are settled in its time for another recipe. Zesty Italian chicken. So good. Serve over bow tie pasta. Or rice. And super easy. And I tried some crockpot liners and they are awesome! No clean up!

3-4 chicken breast cut into bite size pieces
2 cans cream of chicken soup
1 block cream cheese
2 packets zesty Italian seasoning
Place all in the crockpot and cook for 3-4 hours. Serve over bowtie pasta or rice.