Dinner: Loaded Potato and Buffalo Chicken Casserole Recipe | Myrecipes

Recipe by EleanorCook Best served with extra hot sauce or ranch dressing.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Loaded Potato and Buffalo Chicken Casserole Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2/3 cup plus 1 tablespoon olive oil
2 1/2 teaspoons Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons paprika
2 tablespoons garlic powder
2/3 cup hot sauce
6-8 medium potatoes, peeled and cut into 1/2" cubes
2 pounds boneless chicken breasts, cut into 1" cubes
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Instructions

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
In a large bowl, whisk 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 and hot sauce mixture as possible. Bake the potatoes for 35-40 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
While the potatoes are cooking, heat a skillet over medium with 1 tbsp. olive oil and cook chicken until lightly browned, approximately 4-6 minutes. Add the cubed, cooked 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. Carefully add the chicken to the cooked potatoes and mix together. In a bowl, mix together the cheese, bacon and green onion and top the chicken and potatoes with the cheese mixture. Return the casserole to the oven and bake for 7-10 minutes or until chicken is cooked through and the topping is bubbly.

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