Have you ever perused one of those “dish” formulas that call for a case of pasta, two jars of locally acquired cream of mushroom soup, and a large portion of a compartment of Cheez Whiz?
It’s exactly as advantageous – supper in one pot, no compelling reason to whine with carmelizing anything previously – however you can avoid the pasta and the hyper-prepared parts for crisp, entire sustenances. Also the hot bison chicken taste is doubtlessly a ton better than gloopy puddles of fake cheddar and soup from a can.
On the off chance that you don’t need such a great amount of hotness in your supper, you can just supplant some or the majority of the hot sauce with BBQ sauce – go creamer to tone it down, or all-BBQ for a smooth, sweeter taste. Serve your artful culmination with a crisp side greens to adjust the extravagance of the meal.
Potato And Buffalo Chicken Casserole Recipe
SERVES: 4 PREP: 20 min. COOK: 50 min.
- 2 lb. boneless skinless chicken breasts, cut into cubes;
- 5 sweet potatoes, cut into 1/2-inch cubes;
- 1 tbsp. paprika;
- 2 tbsp. garlic powder;
- 6 tbsp. hot sauce;
- ½ cup olive oil or melted ghee;
- 1 cup bacon, cooked and cut into pieces;
- 1 cup green onions, sliced;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 400 F.
- In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
- Add the sweet potatoes and chicken, and stir to coat.
- Empty the bowl into a casserole dish.
- Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
- Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.
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source : http://paleoleap.com/sweet-potato-buffalo-chicken-casserole