This 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.
In the midst of last week’s marathon of sugar I found myself only wanting chips and salsa at the end of the day. As you can imagine, with 5 kids our Halloween loot was substantial. I’ve been finding wrappers in the dryer that snuck through the wash, in every crevasse of the couch, and under pillowcases. Not my own pillowcase. But that’s a good idea.
My own laundry is no exception. It’s mostly Reese’s and Twix wrappers with a couple of Whopper wrappers in between. What is the purpose of procreating if not solely for claiming my kids’ Reese’s? Can I get an Amen? I’ll take your silence as yes. Your mouth’s probably full of a Reese’s.
Anyhooo. 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 Buffalo Chicken and Potato casserole would be a hit with my family and my in-laws who were in town.
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. I was skeptical of how much seasoning is in this but trust me, it’s perfect. I’m guilty of under seasoning everything and this was so flavorful. I’m one who can take or leave potatoes and I loved these. 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. I made this for my company in town so I quickly snapped a picture before we ate but what I really should have shown is that 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.
- 2 lbs boneless skinless chicken breasts, cut into ½-inch cubes
- 8 medium potatoes, cut into ½-inch cubes (you can leave the skin on or peel it off)
- ⅓ cup olive oil
- 1½ teaspoons salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup sliced green onions
- Blue cheese/ranch dressing
- 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 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
- 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.
- In a large bowl, mix all the topping ingredients together.
- Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
- Serve with extra hot sauce and blue cheese/ranch dressing.