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Buffalo Chicken and Potato Casserole
4.62
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55
votes
This Buffalo Chicken and Potato Casserole is layered with buffalo seasoned potatoes, chicken, and topped with cheese, bacon, and onions.
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Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Servings:
6
servings
Ingredients
2
lbs
boneless skinless chicken breasts, cut into 1/2-inch cubes
8
medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
1/3
cup
olive oil
1 1/2
teaspoons
salt
1
tablespoon
fresh ground pepper
1
tablespoon
paprika
2
tablespoons
garlic powder
6
tablespoons
hot sauce
Topping:
2
cups
shredded cheddar cheese
1
cup
cooked and crumbled bacon
1
cup
sliced green onions
Sauce:
Blue cheese/ranch dressing
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 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.
Notes
Source:
Food.com
Cuisine:
American
Course:
Main Course
Author:
Christy Denney