My Art of Cooking

Tried and Tested

Potato and Chicken Casserole



  • 500 gms boneless chicken breasts, cut into 1/2-inch cubes
  • 5 -6 medium potatoes, cut into 1/2-inch cubes
  • 1 purple onion, cut into cubes
  • 1 red capsicum, cut into 1/2-inch cubes
  • 13 cup olive oil
  • 1  tsp salt
  • 1 1/2 tsp lemon zest
  • 1 tbsp fresh ground pepper
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 8 tbsp hot sauce



  • 2 cups pizza cheese
  • 1 cup diced green onion


  1. Preheat oven to 500F
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder, lemon zest & paprika.
  3. Add the potatoes and stir to coat.
  4. Add half of the marinade to a greased baking dish and add the potatoes and cubed  onions, stir to coat.
  5. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate about 15-20 minutes .
  6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  7. Last 15 minutes of potatoes, bake chicken and peppers in separate baking dish for 10 minutes.
  8. Once the potatoes are fully cooked add the baked chicken with all the juices.
  9. Lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the chicken with the topping.
  12. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce .

Chicken casserole


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