Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed 1 inch (I use chicken tenderloins)

8 to 10 medium potatoes, cut in 1/2 inch cubes

1/3 cup olive oil

1- 1/2 teaspoons salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees.

Spray a 9x13x2 inch backing 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. 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 10-15 minutes, until cooked through and crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover 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 potatoes with the raw marinated chicken. Top with cheese, bacon and chives.

Return the casserole to the oven and bake for 15-20 minutes or until chicken is cooked through and topping is bubbly.

Serve with extra hot sauce and/or ranch dressing.

Note: I don't find this spicy at all. If you want some kick add your favorite powdered buffalo seasoning or some ground cayenne pepper to the seasoning mix.

Recipe from Food.com~Internetnut

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Porky Pie

As seen on the Chew this is my version of Michael Symon's (you can find his version here) Pork Pie. Like always, I can't make a recipe as instructed. So this is my take on his version. The fun thing about cooking is tweaking everything to your families liking. I have made a few recipes to a "T" but they are far and few in-between.

1 pound sausage (I used wild boar)
1 pound bacon, chunked
1/2 pound ham, chunked
1 medium onion, chopped
2 stalks celery, chopped
3-4 large baking potatoes, chopped
1 cup water
1 tablespoon parsley
1 tablespoon cilantro
1/4 teaspoon cayenne powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, + a handful more to toss on top of filling
2 pie crusts to fit skillet, (top and bottom)
1 egg

In a stock pot or large skillet cook chunked bacon until crisp or desired doneness. Remove from pan. Remove bacon fat if it you like. (I left bacon fat in, because the sausage I used is very, very lean.) In same pan cook sausage, until no longer pink.

Add ham, bacon, onion, and celery. Cook for 3 minutes. Add chopped potatoes, water, parsley, cilantro, cayenne powder, paprika, salt, and pepper. Mix well, cover and cook for 10 minutes or until potatoes are al dente. Stir several times.

While the meat and potatoes are cooking this is a good time to make your pie crusts. I used a recipe from my Better Homes and Gardens New Cook Book copyright 1989. I've been using this no fail recipe for years now. Double Pie Crust recipe found here.

Preheat oven to 350 degrees. Roll out bottom crust and fit to skillet and spoon filling into pastry shell.

Add the extra handful of cheese if desired to the filling. Cover with top pastry shell. Roll edges, cut slits in top and brush with egg wash.

Bake in preheated 350 degree oven for 45 minutes or until top is golden brown. When done let rest out of oven for 10 minutes before serving.

This turned out better than I expected. It's also perfect for my husband as he is a meat and potatoes kind of guy. Three meats put him in hog heaven. You can serve this with a nice salad. However, this time I served it with creamed peas and it reminded me of something my grandmother would of put on the table. Nice rustic meal.


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Chicken Taco Soup

2 cups cooked chicken (I used leftover baked whole chicken), shredded
1 envelope taco seasoning
1 pint whole kernel corn, undrained
2 quarts pinto beans, undrained
1 quart tomato juice
1/2 small onion chopped
1 can diced tomatoes with green chilies, undrained
shredded cheese
crushed tortilla chips
sour cream and chive (optional)

In a dutch oven, saute onion till tender and translucent. Add remaining ingredients in the dutch oven. Bring to a boil, reduce heat cover and let simmer for 30 minute or until heated through, stirring occasionally. Place small amount of crushed tortillas in bottom of bowl, ladle in soup and top with cheese, sour cream and chives  as desired.

Can be made in Crock-pot. Saute onion in small skillet till tender and translucent. Add all ingredients in warm crock pot. Heat on high for 2 hours or low for 3-4 hours. Serve as directed above.

Yields 8-10 servings

This is one of those meals that I make after having baked chicken, when I pick the bones and have a bowl full of leftover meat. What makes this even better is when I can go to my pantry and with very little thought I have a soup by just grabbing a few jars off the shelf.

Enjoy!

~ Farm Girl

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