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Buffalo Chicken and Potato Casserole

This Buffalo Chicken and Potato Casserole is layered with buffalo seasoned potatoes, chicken, and topped with cheese, bacon, and onions.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 8 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
  • 1/3 1/3 cup olive oil
  • 1 1/2 1 1/2 teaspoons salt
  • 1 1 tablespoon fresh ground pepper
  • 1 1 tablespoon paprika
  • 2 2 tablespoons garlic powder
  • 6 6 tablespoons hot sauce
Topping:
  • 2 2 cups shredded cheddar cheese
  • 1 1 cup cooked and crumbled bacon
  • 1 1 cup sliced green onions
Sauce:
  • Blue cheese/ranch dressing

Instructions

    Cup of Yum
  1. Preheat oven to 500F (Not a typo!)
  2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
  3. Add the potatoes and toss to coat.
  4. Place the potatoes in a greased 9x13 baking dish.
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
  6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
  7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
  8. Remove potatoes from the oven and lower the oven temperature to 400°F.
  9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
  10. In a large bowl, mix all the topping ingredients together.
  11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
  12. Serve with extra hot sauce and blue cheese/ranch dressing.

Notes

  • Source: Food.com