Buffalo Chicken & Bacon Casserole

This is another one of those make-ahead meals that I always tend to gravitate toward. It's one that I can throw together on a weekend and stick in the freezer for whenever life gets hectic. I originally found this one online and tweaked it a little for convenience. It makes a lot, so it's perfect for when there's an army to feed! But if not, the leftovers are great for easy lunches the next day! 

Ingredients

• 2 lb. boneless skinless chicken thighs, cut into cubes;
• 4 large sweet potatoes, cut into 1/2-inch cubes;
• 1 tbsp. paprika;
• 2 tbsp. garlic powder;
• 6 tbsp. hot sauce;
• ½ cup olive oil;
• 1 cup bacon, cooked and cut into pieces;
• 1 cup green onions, sliced;
• Sea salt and freshly ground black pepper to taste;
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• Preparation
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• Preheat your oven to 400 F.
• In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
• Add the sweet potatoes and chicken, and stir to coat.
• Empty the bowl into a casserole dish.
• Bake in the pre-heated oven for 40 to 45 minutes, stirring every 15 minutes or so.
• Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.
• I made mine without the green onion, simply because I didn't have any on hand, and it still turned out amazing!