Ingredients

• 5 medium Russet potatoes, peeled and rinsed, then cut in 1-inch pieces
• 3 Tablespoons olive oil divided
• 1 ½ pounds boneless skinless chicken breasts, cut in 1-inch pieces
• 1/2 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 to 2 cups shredded cheddar cheese
• 1/2 cup cooked, chopped turkey bacon
• 2 green onions sliced thin

Instructions

1. Set the oven to 400° F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
2. Arrange the diced potatoes in an even layer in the prepared dish. Drizzle with 1 Tablespoon olive oil and toss until the potatoes are coated. Place in the oven and bake for 40 minutes.
3. As the potatoes bake, combine the remaining olive oil, paprika, garlic powder, salt, and pepper in a bowl. Add the cubed chicken and mix until all pieces are evenly covered with the seasoning mixture.
4. Once the potatoes have finished baking, remove the dish from the oven with care. Spread the seasoned chicken evenly over the potatoes and gently stir to distribute everything throughout the pan.
5. Return the dish to the oven and bake uncovered for 15 minutes, or until the chicken is fully cooked. Remove from the oven and top evenly with shredded cheddar cheese, chopped turkey bacon, and sliced green onions.
6. Place back in the oven for an additional 5 minutes, or until the cheese has melted. Let the casserole rest for 5 minutes before serving. Serve with sour cream if desired.