Buffalo Chicken and Potato Casserole
Buffalo Chicken and Potato Casserole is layered with buffalo seasoned potatoes, chicken, and topped with cheese, bacon, and onions. Drizzle it with a little blue cheese to serve. If you’re looking for a spicy way to impress your family and friends. Look no further with this casserole!
I may earn commissions for purchases made through links on this post.
BUFFALO CHICKEN AND POTATO CASSEROLE
In the midst of last week’s marathon of sugar I found myself only wanting chips and salsa at the end of the day.
In order to offset all of the sugar, lately I’ve been making a lot of savory recipes. We are a buffalo lovin’ family, so I knew this was a hit with my family.
BUFFALO CHICKEN RECIPES
You want to dice the potatoes into 1/2 inch cubes so that they roast quickly. They are tossed in a buffalo sauce with lots of seasonings. If you’re going to error on the side of how big to cut them, error on the smaller side.
Don’t be skeptical of how much seasoning is in this but trust me, it’s perfect. I’m one who can take or leave potatoes and I loved these.
You’re welcome. I saved you from a picture of raw chicken on top of the potatoes, but basically after you’ve roasted the potatoes you add chicken and cook it until done. 
Then you top it with a whole lot of cheese, bacon, and onions.
You want to serve this with a drizzle of blue cheese or ranch if you prefer. Oh my gosh. I went back for seconds and thirds. I couldn’t stop eating it.
OTHER BUFFALO CHICKEN RECIPES:
- Buffalo Chicken Dip
- Buffalo Chicken Macaroni and Cheese
- Buffalo Chicken Chili
- Layered Buffalo Chicken Salad
- Buffalo Chicken Jalapeno Poppers
- Buffalo Chicken Cupcakes
- Buffalo Chicken Pasta Salad
- Buffalo Turkey Lettuce Wraps
Buffalo Chicken and Potato Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 lbs Yukon gold potatoes, cut into 1/2-inch cubes , (about 6-8 medium potatoes)
- 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
Topping:
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- ⅓ cup sliced green onions
Sauce:
- Blue cheese/ranch dressing for serving
Instructions
- Preheat oven to 500F (Not a typo!).
- In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika. Add the potatoes and toss to coat. Place the potatoes in a greased 9x13 baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
- 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.
- Roast the potatoes for 30-35 minutes, stirring halfway, until potatoes are cooked through and nice and crispy on the outside. If they're not soft, keep cooking until done.
- Remove potatoes from the oven and lower the oven temperature to 400°F.
- Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
- Top the chicken with the cheddar cheese and bacon. Bake for 5-10 minutes or until topping is melted and bubbly. Sprinkle with green onions and serve with extra hot sauce and blue cheese/ranch dressing.
This is fantastic! I did cook the chicken separately in the air fryer before combining everything but I followed all of the ingredients completely and it was excellent. The seasoning was perfect. Thank you for another perfect recipe!
Thanks Kasey!
I feel like I could have done the potatoes longer in the oven than 25 mins? I used 4 russett potatoes , peeled, and cubed . I might try 35 mins next time. Other than that the flavors and everything is great.
Can I use sweet potato instead of regular? Would the flavor profile be off?
It could work but not ideal in my opinion
I have made this for YEARS and it’s my oldest daughter’s favorite. She’s moved out and whenever she comes to visit, she always asks me to make it and we like to make it a day ahead so all the spices can keep on getting stronger! She’s coming home tomorrow and I’m making it tonight.
Wow you are brave with that heat. It’s no joke.
Can I make this recipe ahead of time and freeze it ? Will it be as good as having made it fresh ? Thanks !
Ps I have made this several times and it’s delicious though I’ve never frozen it.
Yes, you can freeze but yes I always prefer fresh
How can you do this as a freeze meal? 🙂
I would cook completely then freeze
this is definitely a family favourite and I love that it is made with pantry staples. Sometimes I just make it without the chicken as a side dish for other meals. The left overs are even better the next day (if you’re lucky enough to have leftovers, we usually don’t!)
Thank you!
This casserole was a big hit! I served it with sour cream on the side rather than blue cheese crumbles or ranch dressing. The only thing I’d caution is that depending upon your particular brand of hot sauce, you may want to use less than two tablespoons of ground black pepper.
I love this recipe and have made it for years but never put the chicken in raw. While the potatoes are baking at 500 I cook the chicken in a skillet then just mix in with the tators and finish the casserole that way. The raw chicken mixed in with the cooked potatoes just never made sense to me.
Started to teach myself how to cook when the pandemic started and this was one of my go to recipes! My husband & I love it! Easy, straightforward & delicious recipe!
Oh yay!
Can you use red potatoes? I have a whole bag of them.
Favorite go to meal when we have people over. We love it!
Yay! I need to make this soon.
My son absolutely loves this haven’t made it in a while but here I am making it lol! I also add a packet of dry ranch for some extra zing 🙂
I bet ranch is great!
You can save a lot of time by using canned whole potatoes and then cutting them into cubes. Also could use leftover baked potatoes cubed and skip right to adding the chicken on top.
Thanks for the tips!
I saw your recipe for this several years ago and it is still a family favorite!!
So happy to hear!
This was great! I went easy on the spices for the toddler, and like other commenters cooked the potatoes on a sheet pan and the chicken in cast iron on the stove. I also added some dollops of cream cheese to the topping. Delicious!
Thank you!!
This was Incredible! I followed the directions for the most part, but changed a couple things. Like another commenter, I cooked the bacon and drained the fat, then fried the chicken (in the same pan I made the bacon) instead of putting it in the oven. Left the potato’s to cook at 500 for about 35-40 mins. Also, instead of hot sauce I used Hooters wing sauce. Highly recommend this recipe!
Thank you!
Now a staple at my house. We love it!
I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make!
Regards
Ross Alisha
Can this be made in a ninja foodi? Also has anybody subbed the potatoes for cauliflower?
I haven’t tried it but I don’t see why not!
LOVE this recipe! I made it for the third time last night. My husband loves it and so does my father in law! Toddler isn’t convinced yet but hey, she’s 2. I didn’t have bacon last night so I subbed in turkey pepperoni. Still perfect!
Can you use frozen diced potatoes instead? Trying to cut down the time. 🙂
Absolutely!!
I’ve made this recipe many times and love it! With my wedding coming up I am trying to be mindful of the calories and such. Any idea on the nutritional facts for this dish? Thanks
I use myfitness pal to calculate nutritional info. It really varies depending on the brand so I would use the app.
This spoke directly to my soul 🙂 my only change was to roast the potatoes for the 20 min on a baking tray rather than the 13×9. Insured maximum crispiness. My stomach thanks you!
Glad you agree!
I’ve made this several times and it has become a favorite in my house. We all love it! I usually serve it with a spinach salad and a big glass of iced tea. Absolutely perfect comfort food. Thanks for sharing this recipe!
Ooh yum. Now I’m hungry!
I’m halfway finished making this for the first time and I think I have a problem. The recipe calls for 8 medium potatoes. I have jumbo baking potatoes so I reduced the potatoes to 6. But…. by the time I cut them all up and tossed them into the sauce I realized I had probably twice the amount of potatoes. I had to put them in 2 9×13 pans. I’m only using one of the pans to add the chicken, cheese, etc.
I’m afraid it won’t be flavorful enough because the sauce was divided among too many potatoes. So….how many potatoes should actually be used? Potato size is an opinion. 😉. (I saved time by using my French fry cutter to get the small pieces as suggested.)
Fingers crossed that this will still be good, but I’m afraid it might be bland. Anyone have a measurement for the potatoes?
We double the sauce every time and add a can of tomatoes with chiles, then pour that over the diced potatoes in the baking dish and reserve about a cup to marinate chicken. It works for one 9×13 pan of potatoes or two, and with hot sauce already such a major component of the flavor, it’s easy to adjust after cooking if needed.
This is a great recipe. I made sure the potatoes and chicken were cut small and had no issues with cooking time. Next time I will reduce the pepper for our taste, it was a bit hot for the kids. I used franks buffalo sauce and it was great. I may try using Ranch to marinate the chicken to keep it from being too spicy for the kids. The adults loved it As written. I used a full package of bacon and added extra cheese. Will definitely add this to our weekday dinner rotation. Thanks for posting, found your link on Pinterest.
Loved it! I got compliments and will be sharing this recipe. I seasoned and grilled my chicken in the Foreman(recommended by a friend). The second time, I added bbq sauce to the leftover mixture before adding chicken, because my husband doesn’t like really spicy foods. It was delicious.
One of my favorites!
Love this dish, my kids like sour cream with this!
Ooh you must have some adventurous kids!
Made this recipe for dinner tonight and it was delicious! Did not have any bacon so I added frenches crispy onions with ranch and extra hot sauce on top. Love this recipe.
Thank you!
Christie:
I only wish I would have thought of it, AMAZING FLAVORS!!! Total comfort food casserole. Will make again and again. Thanks so much!!
You’re so welcome!
Can you freeze this meal?
Sure!
How would you make this into a freezer meal?
Great recipe!!! I didn’t follow it exactly since I didn’t have green onion (chopped up 1/3 cup of white onion) and use about a cup of cheese since I wasn’t sure if the boyfriend would like that much cheese. However, I did get the go ahead to add more cheese the next time and I will definitely be making it again!
Thank you!
I made this dish once and the one time I made it, it was so delicious!! One thing though, what do I have to do so that it doesn’t come out extremely juicy and for it to have a nice crunch??
I just made this dish and it’s delicious! This is a must try dish you won’t be disappointed!
Thank you Mike!
I’ve made this quite a few times and my husband and I both love it! I know I’ve used both Frank’s original and Frank’s buffalo sauce and can never remember which I prefer, but either way it’s delicious! Your recipes never disappoint!
Thank you!
Made this tonight for me and my girlfriend; she decided she wasn’t in the mood for chicken noodle soup after I’d set out 6 chicken thighs for it – and needed to use them up in a hurry. Came across this recipe and since we’re both buffalo chicken lovers, figured I’d try it. SHE WENT NUTS OVER IT! Did do a few things differently; after reading some of the comments decided to fry up the chicken ahead of time in the leftover grease from the bacon. Also roasted the potatoes additionally according to the directions as if I was going to add the chicken on top and made a make-shift frosting (or in this case dressing) bag to carefully squirt some ranch on top as a ‘finishing touch’ since we didn’t have any green onions. Works out perfectly and deliciously! 😀
Oh and for anyone commenting about the ‘spice’ factor; I must have a really high tolerance for spicy food because I didn’t think it was all that hot xD though now I have a fantastic marinade for pork/chicken!
So glad you liked it! I like your adaptions too!
Made this last night-AMAZING!!!
Thank you!
I made this tonight, and it was delicious! My potatoes were a little large, so I only needed 3. My only oopsie was that I only thawed 2 chicken breasts rather than 2 POUNDS. So the chicken pieces were a little sparse. Looking forward to making it again with more chicken! 🙂 I topped with blue cheese dressing. Top notch!
I am getting married in January, and my fiance knows I’m not much of a cook, but I love finding easy delicious recipes like this that I know I will be able to cook for him!
Congrats on your upcoming marriage! Glad I can help.
What kind/brand of hot sauce do you use?
Franks. It’s the best.
I made this in a cast iron skillet on the grill tonight (It’s 93 and humid here – not a chance that I was going to turn on the oven) and it was delicious! The grill gave it a little bit of a smokey flavor as well!
Ooh, I bet that was delicious.
can you make this ahead? Would it still be as good?
It could be reheated I think. I always think things are better made fresh.
Delicious, but what kind of potatoes did you use? I used 8 baking potatoes and mine must have been on the large side because a standard 9×13 pan was almost overflowing! Did you roast the potatoes in batches?
I didn’t roast the potatoes in batches. I used Russett potatoes. Yes, you definitely had some big potatoes.
I love your blog and recipes! I reviewed my experience with this one here: http://www.anneopinion.com/?recipe=bbq-or-buffalo-chicken-potato-casserole
Hope you can check it out. Thanks for the inspiration!!
I just wanted to say this was super super tasty!! I did make it just a little bit different…we didn’t have any hot sauce so I just used ranch dressing. It was way good!! Just an idea if you aren’t the biggest hot sauce fan 🙂 Thanks for a new go-to that everyone loved!
Have you tried this with rotisserie chicken? Do you make this in a 13 x 9 pan?
Yes, you make it in a 9×13 pan. I think rotisserie chicken would be great with it. Obviously skip the part where the chicken cooks.
This dish was so yummy and flavorful!! Everyone went back for seconds and it reheats well too.
This looks amazing! I love buffalo chicken, and those potatoes look outrageous. I must try this!
Saw this recipe yesterday. The first hot wing dish that I wanted to try. Made it last night. It was the bomb! It turned out beautiful just like the picture. Everyone came back for seconds. The blue cheese dressing really adds something and also tones down the heat a bit. Loved it and added it to the rotation. Thanks so much!
Yay! So glad you liked it. It’s killer, right?!
How hot does the hot sauce make this? Mild? Medium?
I would say it’s a moderate heat. On a scale from 1 to 10 – it’s a 6. My kids still ate it!
This looks wonderful and I want to try it!
I made this for dinner last night. It was too hot for me, I’m a wimp, but my husband who is a fan of hot sauce also felt it was too hot for a main dish. I really loved the idea of the dish and will make it again perhaps as more of a loaded baked potato flavor and just leave out the hot sauce. Any suggestions for alternate sauce/seasoning combo for the potatoes and chicken? I’m thinking maybe a ranch seasoning packet?
Oh sorry! Okay, did you use hot sauce like tabasco sauce or Buffalo wing sauce? Wing sauce is milder. I do think ranch seasoning would be good.
Franks Red Hot is what I used. Perhaps I should look around for something less hot, lol.
My boyfriend and I made this tonight and it was great! However we will probably cook the chicken ahead of time next time. After 1 hr 20 minutes our chicken still had some not-fully-cooked pieces. Maybe we didn’t cut it up small enough? I will definitely try again because when it was fully cooked it was really tasty and definitely a comfort food creation
So glad you liked it! yes, small pieces of chicken are key!
Hi, What do u do with the blue cheese….?
Sissel from Norway 🙂 is wondering….
You can drizzle the blue cheese dressing on top to serve if you like!
What do you think about using sweet potatoes instead? We’re trying not to eat regular ones.
I think it would work. Definitely be sweeter but I think it would work.
I made this on Sunday night and man oh man it was delicious!! The flavors are perfect with just the right amount of heat. Everyone should make this ASAP!! Thanks for sharing Christy!
Thank you Heather for seconding my opinion!!
Looks delicious! And can I just say that I appreciate you not posting a raw chicken pic! It’s a pet peeve of mine….I may have issues. 🙂
You’re welcome. I have a tough stomach and the image was making me queasy.
Yum, yum, yum! We love anything with buffalo sauce in our household and I can’t wait to have kids…only for their Reeses’ of course! 😉
Made this for my husband last night! All of his favourite foods in one dish. He loved it! So delicious! Will definitely make again..
This sounds like my kind of casserole. Anything drizzled in blue cheese has to be a good thing.
Looks yummy! With the 6 tablespoons of hot sauce, hot spicy is it?
On a scale of 1 to 10 I would say 6. My kids still ate it.
This is such a great casserole! I love the combination of the ingredients. It will make my family very happy!
Oh I am soooooooooooooooooooo making this!
Sold!!!
I’ve made this before and It took a long time for the chicken to cook- about 45min at 400F. If anyone else has the same problem i did, try cooking it at 450F for 25-30 min.
Did you make sure to cut the chicken into 1/2 inch cubes? There’s really no way it should take that long…
The recipe calls for 500° so maybe that’s why
This sounds more like what I run into with my oven as well. Thanks for the heads up.
What is there about casseroles that makes one feel all home and relaxed? So many of the casseroles
are noodle oriented—which I love—-but it’s very nice to have a potato one pop up too.
Do you ever list the nutrients for your recipes?
Thanks
Barbara
Ooooh that cheese looks all melted and gooey — aka the absolute best. This sounds (and looks) delicious!
This looks wonderful and I want to try it! One question … how many strips of bacon = 1 cup of cooked, crumbled bacon? Thanks!
For me it was about 6 strips.
Sounds so good. Thanks very much.
I love it, this will be our new dish for Football Sundays!
This certainly is a delicious looking meal; full of flavor and comfort. Catherine