Loaded Potato and BBQ Chicken Casserole

2 lbs boneless chicken breasts cubed (1")
6-8 medium potatoes, cubed 1/2 "

1/3 C olive oil
1 1/2 tsp salt
1/2 Tbsp black pepper
1/2  Tbsp paprika
2 Tbsp brown sugar
6 Tbsp favorite bbq sauce

Topping:
2 C fiesta blend cheese
1 C crumbled bacon
1 C diced green onion

TRADITIONAL METHOD
Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, brown sugar, and bbq sauce. Add the cubed potatoes and stir to coat. Using a slotted spoon take out potatoes and put them in baking dish. Save the rest of the sauce. Bake potatoes for 40-45 minutes stirring often/ 10-15 minutes, until cooked and crispy and browned. While the potatoes are cooking add the cubed chicken to the left over sauce mixture and coat thoroughly, in a seperate bowl mix cheese bacon and green onion. Once the potatoes are cooked reduced heat to 400, add a chicken layer and then spread the cheese, bacon and green onion mixture over the chicken. Cook for 15 minutes until chicken is cooked and cheese is nice and bubbly.

KASHINA's METHOD/ SUGGESTIONS

I found that the heat was too high for the potatoes and the chicken wasn't cooked after 15 minutes.
Cook potatoes at 400, or at the most 450 degrees.
Cook the chicken for 10 minutes before putting on the cheese and bacon mixture, then cook another 10 minutes with the cheese mixture on.

Todd even liked this dish! enjoy!