Loaded Mexican Chicken and Potato Casserole

Brrr! It’s getting chilly outside. I love this time of year because making casseroles in a hot oven not only gives you a belly full of goodness, but the heat from the oven helps make the house nice and toasty. This recipe is yet another,”What can I make with the ingredients I have on hand?”  I really need to go grocery shopping soon.

INGREDIENTS:

• 3-4 boneless, skinless chicken breasts cut into bite size pieces
• 5 medium russet potatoes, diced into bite size pieces
• 1/2 tablespoon smoked paprika (or regular)
• 1 tablespoon garlic powder
• 1/2 tablespoon cumin
• 1/2 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup olive oil
• 1 can diced tomatoes with green chilies (14.5 ounce)
• 2 cups shredded Mexican Blend cheese
• 1/2 cup cooked, chopped bacon
• 2 green onions, sliced thin
• sour cream for topping (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Grease 9 X 13 baking dish with cooking spray. Set aside.
3. In a large plastic container with lid (or 1 gallon Ziploc bag) add paprika, garlic powder, cumin, chili powder, salt, pepper and olive oil. Mix well.
4. Add diced chicken and potatoes. Seal container. Shake well so all the seasoning cover the chicken and potato pieces.
5. Add seasoned chicken and potato pieces to baking dish in an even layer.
6. Bake uncovered for 50 minutes.
7. Remove from oven and add diced tomatoes over casserole. Sprinkle cheese, bacon and green onions over casserole.
8. Bake another 5 minutes or until cheese is melted.
9. Remove from oven and let stand for 5 minutes before serving.
10. Serve with sour cream if desired.