Buffalo Chicken and Potato Casserole
Delicious Buffalo Chicken and Potato Casserole with crispy potatoes and flavorful chicken, perfect for a hearty meal.
Equipment
- Oven
- baking dish
- Large Bowl
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts, cut into ½-inch cubes
- 8 medium potatoes, cut into ½-inch cubes
- ⅓ cup olive oil
- 1 ½ 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
Cooking 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.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 1000mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 5mg
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