Buffalo chicken potato casserole

Ingrédients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes

• 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

• 1 cup of wing sauce (below or your favorite)

Wing Sauce

• ½ c melted butter

• 4 cloves garlic

• ½ c Frank’s hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack

• 1 c. crumbled bacon (I start with 1lb uncooked)

• 1 c diced celery

• ½ c chopped scallions

Serving:

• Blue cheese crumbles

• Blue cheese dressing

• Hot sauce

Instructions

Preheat oven to 500F (This is NOT a typo, 500F is correct!) Combine cubed potatoes and ½ c of wing sauce and pour into a sprayed 9 x 13 pan. Bake 45 – 50 minutes stirring occasionally. Meanwhile, marinate chicken in remaining wing sauce. Combine topping ingredients in a separate bowl. Lower oven temp to 400. Top the cooked potatoes with the raw chicken and top the chicken with the topping. Return to oven for 15 – 20 minutes until chicken is cooked through and cheese is melted.