8 Potatoes, peeled and diced
12 oz Cheese, 4 oz each Cheddar, Jack, Colby
4 T Chives, Chopped and divided, reserve 1 T for Garnish
1 C Bacon, cooked, cut small, divided
2 T Paprika, divided
1 1/2 lb Chicken, You can use white or dark meat. Grill chicken, break up in processor till pea size.
1 t Sea Salt
1/2 t Fresh Ground Pepper
1/2 C Sour Cream, whipped
2/3 C Low Sodium Chicken Broth
2 T Olive Oil
1/2 C Butter or Margerine, melted
Cut bacon into bits and cook. After grilled chicken is pulsed in processor, combine Louisiana hot sauce, margerine, Use large heavy bottom skillet. Heat Olive Oil. Once hot add diced potatoes. Sauté on Medium High heat for aproximately 3 minute, add Chicken broth and cook till almost tender. Spray casserole dish and place potatoes on bottom. Sprinkle sea salt, pepper and 1 T Paprika lightly on potatoes. Layer on 1/2 Bacon, 1/2 cheese, 2 T chives. Evenly layer on Chicken Mixture. Sprinkle on the rest of the cheese, then bacon, 2 T Chives. Cover and place in oven till cheese is melted and it reaches 165 degrees on thermometer. Remove from oven and let cool a bit. Whisk together sour cream and 1 T chopped chives. Place in the middle of the dish as a garnish.