Potato and Buffalo Chicken Casserole

Preheat oven to 500° In a large bowl mix together oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a 9×13 lightly greased baking dish. (Leave behind as much of the sauce mix as you can) Bake the potatoes for 35-45 minutes, stirring every 10-15 minutes, until the potatoes are crispy & browned on the outside. While the potatoes are cooking cut your chicken into cubes and place in the sauce bowl. Put in the refrigerator until there’s about 15-20 minutes left on your potatoes. Cook your chicken. (You can leave it raw and put it in with the potatoes when they are finished. But i like to cook mine) Once the potatoes are fully cooked, take them out of the oven and lower the temperature to 400°. Top the cooked potatoes with your cooked or raw marinated chicken. In a bowl mix together your shredded cheese, bacon and onion. Top the chicken with your cheese mix. Put the casserole back in the oven and bake for 15 minutes or until chicken is cooked through. (I only cook until cheese is melted since my chicken isn’t raw. About 10 mins)