“If it ain’t broke, don’t fix it.”
We all know this phrase, and I usually can agree with this philosophy, but it can’t always be true, right? Well, at least it’s not true for me when I get a good idea to “fix” something, like say a casserole.
I found a casserole recipe on Pinterest. It’s pretty popular, and there are a bunch of knock-off versions, so I made it this summer to mixed reviews. My mom and my husband liked it, my kids, not so much. I also have a neighbor who tried it based on my Facebook post, but her feedback was so-so as well. Technically, this recipe was not “broken”, but I had an idea of just how to “fix” it.
For me the issue was a flavor thing. It needed a bit more depth. I absolutely loved the technique, but I felt it needed a little more complexity beyond plain hot sauce. I “fixed” it. You’re welcome 🙂
- 6-8 medium potatoes, cubed with skins on
- 4 boneless skinless chicken breasts, cubed
- ¼ cup of olive oil
- ½ packet of Good Seasons Italian Salad Dressing Mix
- 1 cup of Buffalo wing sauce
- 2 cups of shredded sharp cheddar cheese
- ¾ cup of chopped, cooked bacon
- ¼ cup of chopped green onions
- Preheat oven to 500°.
- Chop potatoes and transfer to a bowl. Drizzle with olive oil and salad dressing mix, then toss until coated.
- Line the bottom of a casserole dish with the potatoes and bake for 45 minutes. Check the potatoes around 30 minutes, and stir.
- Meanwhile, chop the chicken and coat with the wing sauce.
- Once the potatoes are cooked, remove from the oven, top with the chicken, then sprinkle cheese, bacon, and onions.
- Reduce the oven temperature to 475° and bake for approximately 15 minutes until the chicken is cooked and the cheese is nicely melted.
**Because ovens can vary, ensure that the chicken is fully cooked prior to consuming.