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.
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.
Notes
Source: Food.com