Spicy Potato & Chicken Casserole
Ingredients
- 1 1/2 lb. boneless and skinless chicken breast, cut into 1/2-inch cubes
- 5 medium potatoes (1 kg), washed, skin on, cut into 1/2-inch cubes
- 1 cup sliced green onion
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 tablespoons Khan’s Island Habanero Hot Sauce
- 6 tablespoons crushed tomatoes
- 2 tablespoons Tangerine Habanero Mustard
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 4 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- 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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