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Spicy Potato & Chicken Casserole

Spicy Potato & Chicken Casserole

Ingredients
  1. 1 1/2 lb. boneless and skinless chicken breast, cut into 1/2-inch cubes
  2. 5 medium potatoes (1 kg), washed, skin on, cut into 1/2-inch cubes
  3. 1 cup sliced green onion
  4. 1 cup shredded cheddar cheese
  5. 1 cup shredded mozzarella cheese
  6. 4 tablespoons Khan’s Island Habanero Hot Sauce
  7. 6 tablespoons crushed tomatoes
  8. 2 tablespoons Tangerine Habanero Mustard
  9. 1 tablespoon paprika powder
  10. 1 tablespoon garlic powder
  11. 4 tablespoons Extravagonzo Roasted Garlic Culinary Oil
  12. salt to taste
Instructions
  • In a large bowl, mix together the cheddar cheese, mozzarella cheese and green onion. Set aside.
  • Preheat the oven to 400°F. In a large bowl, mix together the Extravagonzo Roasted Garlic Culinary Oil, crushed tomatoes, Tangerine Habanero Mustard, paprika powder, garlic powder, Khan’s Island Habanero Hot Sauce and salt.
  • Add the cubed potatoes and stir until they are coated. Spray an 11×8-inch baking dish with cooking spray. Scoop the potatoes into the baking dish, leaving behind as much of the sauce mixture as possible.
  • Bake the potatoes in the preheated oven until they are cooked through and browned on the outside, about 45-50 minutes, stirring every 15 minutes.
  • Once the potatoes are fully cooked, remove from the oven. Add the cubed chicken to the bowl with the leftover sauce mixture and stir to coat.
  • Top the cooked potatoes with the marinated chicken.
  • Sprinkle the cheese mixture over the chicken.
  • Return the casserole to the oven (400°F) and bake until the chicken is cooked through and the topping is bubbly, about 20-25 minutes.
  • Serve with more Khan’s Island Habanero Hot Sauce

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