Loaded Potato and Buffalo Chicken Casserole

I have no words for this other than amazing. And heart attack. But amazing.

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
5 medium Russet potatoes, cut into 1/2 inch cubes (I left the skin on
1/3 c EVOO
1 1/2 tsp salt
1/2 tbsp pepper
1 tbsp paprika
2 tbsp garlic powder
1 tbsp McCormick Molasses Bacon grill seasoning
6 tbsp hot sauce
1/4 c blue cheese crumbles

Topping
2 c Mexican shredded cheese blend
1/2 lb cooked, crumbled bacon
1 c diced green onion


Preheat oven to 500 F.  In a large bowl combine EVOO, hot sauce, salt, pepper, and other seasonings. Add potatoes and stir to coat.  Add potatoes to a greased 2 1/2 quart baking dish, reserving any left over seasoning EVOO mixture.  Add chicken to reserved seasoning mixture, stir to coat, and refrigerate.  Roast potatoes for 45 minutes, stirring every 10-15 minutes so that all cook evenly through.  Once the potatoes are done, stir blue cheese into chicken mixture and add to the top of roasted potatoes and lower oven temperature to 400 F.  Top the raw chicken with topping ingredients and bake 15-20 minutes or until the chicken is cooked through and the top is bubbly and melted.