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Buffalo-Chicken-and-Potato-Casserole-Recipe

Buffalo Chicken and Potato Casserole

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This Buffalo Chicken and Potato Casserole is packed with flavor and simplicity. Made with tender chicken, golden yukon potatoes, and zesty buffalo sauce, it’s a perfect choice for a quick and satisfying dinner.

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 lbs yukon gold potatoes, cut into 1/2-inch cubes
  • 1/3 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons buffalo sauce
  • 2 cups shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • â…“ cup sliced green onions
  • blue cheese/ranch dressing for serving

Instructions

  1. Preheat your oven to 500°F (this is not a typo!).
  2. In a large bowl, combine the olive oil, buffalo sauce, salt, pepper, garlic powder, and paprika. Add the cubed potatoes and toss well to coat them.
  3. Transfer the coated potatoes into a greased 9×13 baking dish, leaving any extra oil/sauce mix in the bowl for the chicken.
  4. Add the diced chicken to the remaining oil and hot sauce mix in the bowl, and stir well to coat. Let it marinate while the potatoes bake.
  5. Bake the potatoes for 30-35 minutes, stirring halfway through, until they are cooked and crispy. If they’re still firm, keep baking until they are done.
  6. Once the potatoes are out of the oven, reduce the temperature to 400°F.
  7. Layer the marinated raw chicken on top of the potatoes and bake for 20 minutes or until the chicken is fully cooked.
  8. Sprinkle the cooked chicken with cheddar cheese and crumbled bacon. Bake for an additional 5-10 minutes until the cheese is melted and bubbly. Finish with sliced green onions and serve with ranch or blue cheese dressing.

Last Step:

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Notes

For added heat, consider increasing the amount of buffalo sauce used.
Feel free to substitute chicken with shredded rotisserie chicken for a quicker preparation.
The casserole can be prepared ahead of time and stored in the fridge before baking.

  • Author: dani
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 540
  • Sugar: 2g
  • Sodium: 1200mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 95mg

Find it online: https://www.cookingrecipestasty.com/buffalo-chicken-and-potato-casserole/