Chicken and Potato Casserole with Hot Sauce

2 large chicken breasts, cubed
6 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
2 tsp. garlic powder, divided
6 Tbsp. Frank's hot sauce, divided
2-3 red potatoes, cubed
1 c. cheddar cheese, shredded
2 slices of bacon, cooked and crumbled
2 green onions, chopped
blue cheese, crumbled

In a small bowl, mix together the chicken, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure the chicken is coated. Then let marinate for 1 hour in the fridge.

Preheat oven to 500 F.

Grease a medium sized baking dish. Set aside.

In a bowl, add the potatoes, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure all the potatoes are coated. Place the potato mixture in the greased baking dish. Bake for 20 minutes, stirring after 10 minutes of baking. Remove from the oven.

Lower oven temperature to 400 F.

Pour the marinated chicken and sauce over the potatoes. Stir to mix everything up. Cook for 20 minutes.

Add the cheddar, bacon, and onions to the top. Bake for 3-5 minutes, or until the cheese is melted and bubbling.

Sprinkle a bit of blue cheese over the top. Serve hot.

Here's the recipe original recipe I altered since recipes are more like guidelines: http://www.the-girl-who-ate-everything.com/2014/11/buffalo-chicken-potato-casserole.html