- 600 g boneless and skinless chicken breast, cut into 1/2-inch cubes
- 5 medium potatoes, 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 hot sauce
- 6 tablespoons crushed tomatoes
- 2 tablespoons mustard
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 4 tablespoons olive oil
- salt to taste
In a large bowl, mix together the cheddar cheese, mozzarella cheese and green onion. Set aside.
Preheat oven to 400 degrees F.
In a large bowl, mix together olive oil, crushed tomatoes, mustard, paprika powder, garlic powder, hot sauce and salt.
Add the cubed potatoes and stir until they are coated.
Spray an 11 x 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 40-45 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.
Place the uncooked chicken on top of the potatoes.
Top with the cheese mixture.
Return the casserole to the preheated oven (400 degrees F) and bake until the chicken is cooked through and the topping is bubbly, about 20-25 minutes.