1 cup wing sauce (see recipe below or use your favorite Buffalo sauce)

8 medium potatoes (peeled or unpeeled), cut into 1/2-inch pieces 

4 cups chicken, cut into 1/2-inch chunks (may be raw or cooked)

​​2 cups Mexican cheese blend

1 cup crumbled bacon 

½ cup diced green onion

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Hot Sauce:

1/3 cup olive oil 

1 teaspoon salt

1 tablespoon ground pepper

1 tablespoon paprika 

1 tablespoon garlic powder 

6 tablespoons hot sauce

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Preheat oven to 500F.  In a large bowl mix together the wing sauce ingredients, or pour bottled wing sauce. Add the potatoes and stir to coat.  Coat a 9 X 13 baking dish with cooking spray. With a strainer spoon, place the coated potatoes in the baking dish, reserving the wing sauce. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and browned. 

 

 

While the potatoes are cooking, add the chicken to the bowl with the leftover wing sauce and stir to coat.  When the potatoes are cooked, remove from the oven, and lower the oven temperature to 400F.  Top the cooked potatoes with the marinated chicken.  Mix the cheese, bacon, and green onion and layer on top of the chicken.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through if the chicken is raw, 10 minutes if the chicken is already cooked, until the cheese is melted and bubbling. Serve with extra hot sauce and/or blue cheese dressing.

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