potato and chicken casserole

• Chicken breast
• Bacon
• Potatoes
• Olive oil
• Hot sauce
• Garlic
• Onion powder
• Dried parsley
• Paprika
• Salt
• Black pepper
• Cheddar cheese
• Mozzarella cheese
• Green onion

Preheat the oven to 500°F and spray a 9"x13" casserole dish with non-stick spray or grease generously.

In a large bowl, add the olive oil, hot sauce, salt, black pepper, garlic powder, onion powder, dried parsley, and paprika and stir until combined.

Scoop the potatoes out of the bowl and place in an even layer in the baking dish. Leave residual marinade in the bowl to use for the chicken later.

Bake the potatoes for 15 minutes, stir, then put back in for another 15 minutes. Stir again, and if not crispy, continue cooking for an additional 15 minutes.

Remove the potatoes from the oven and set them aside. Turn the oven temperature down to 400°F.

In the bowl with marinade from earlier, add the cubed chicken breast and stir to coat with the sauce mixture.

Pour the chicken over the top of the potatoes.

In a large bowl, combine the bacon, mozzarella cheese, cheddar cheese, and diced green onions and stir to combine.

Pour the cheese mixture in an even layer over the top of the chicken.

Bake for 15 minutes until chicken is cooked through and the cheese is bubbling.

Top with additional green onions and serve