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.