Multitaskin' Mama

Hello, hello, hello! 


I have completely put my blog on hold this year, but decided to start my New Year's resolutions early!  I'm hoping to be able to share lots of things with all of you - from recipes, to beauty tips and picks, to fitness and health likes and dislikes, etc.  So here goes nothing!  Post #1!


I made this a couple of weeks ago, and my husband is STILL talking about it - so it must have been good!  Please keep in mind that I'm not an exact measurements type of cook - so add or subtract each ingredient to fit your personal tastes.


Loaded Buffalo Chicken & Sweet Potato Casserole


Ingredients

• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 5+  medium sweet potatoes, cut into 1/2-inch cubes (number of sweet potatoes depends on the size.  You want enough cubed sweet potato to at least cover the bottom of a 9x13 pan)
• 2/3 cup olive oil
• 3 teaspoons salt
• 2  tablespoon fresh ground pepper
• 2  tablespoon paprika
• 4 tablespoons garlic powder
• 12  tablespoons hot sauce

Topping

2 cups fiesta Mexican blend cheese or 2 cups Monterey Jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

 

50 All-Time Dinner Favorites

Directions

1. Preheat oven to 500F (Yes, 500F!) .
2. In a large bowl mix together 1/2 of the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3. Add the potatoes and stir to coat.
4. Add the potatoes to a greased 9x13 baking dish.
5. Mix together the other 1/2 of the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
6. Add the diced chicken and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8. Once the potatoes are fully cooked remove the pan from the oven and lower the oven temperature to 400°F.
9. Pour the marinated chicken on top of the potatoes
10. In a large bowl mix all the topping ingredients together.
11. Top the raw chicken with the topping.
12. Bake 15-30 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13. Serve with extra hot sauce and/or ranch / blue cheese dressing.

Another suggestion is to sprinkle with blue cheese crumbles when adding the other cheese


I forgot to take a pic of this masterpiece, but it was absolutely amazing!  If you try the recipe, be sure to send a pic of your creation!




***Recipe adapted from:  http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413