Check out what my friends at Navy Wife Cook had to say about this amazing recipe fit for your whole family:
“Wow this recipe was extra easy and quick me and my family did a 3 mile walk while the cooking went on.”
This recipe is perfect for the whole family. It’s incredibly delicious and super filling! I’ve made this several times already, using different toppings each time, and so far I haven’t had any leftovers for the next day!
Ingredients
1 lb Tyson chicken tenders, cubed
6-8 Idahoan medium red potatoes, cut in 1/2″ cubes
1/3 cup Bertolli olive oil
1 1/2 tsp Morton salt
1 tsp McCormick black pepper
1 Tbsp McCormick paprika
2 Tbsp McCormick garlic powder
2 Tbsp Louisiana’s hot sauce
Topping:
2 cups Mexica blend cheese
1 cup crumbled bacon
1 cup diced green onion
Instructions:
Heat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.
Mix together the olive oil, salt, pepper, paprika, garlic powder, and BBQ sauce. Add the potatoes and chicken and stir to coat well. Spread evenly into the baking dish.
Bake for 55-60 minutes, stirring every 20 minutes, until crispy, and browned on the outside.
Once the potatoes and chicken are fully cooked, remove from the oven, and spread the toppings evenly on top.
Return casserole to the oven and bake for 5 minutes or until cheese is melted.
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Quick Tip: Spray your pan with Pam’s cooking spray to make it easier to clean when the meal is through.
Thank you to Navy Wife Cook for this awesome recipe.
