Buffalo Chicken and Roasted Potato Casserole

4.7
(347)
255 Reviews
107 Photos

This Buffalo chicken casserole recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe, and to my surprise, it tasted even better.

Submitted by mammak
Updated on June 7, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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looking down at a buffalo chicken and roasted potato casserole, garnished with sliced green onions.
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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
10
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • 6 tablespoons hot pepper sauce

  • ⅓ cup olive oil

  • 2 tablespoons garlic powder

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon paprika

  • 1 ½ teaspoons salt

  • 8 potatoes, cut into 1/2-inch cubes

  • 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes

  • 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)

  • 1 cup crumbled cooked bacon

  • 1 cup diced green onions

Directions

  1. Gather all ingredients.

    all ingredients gathered to make buffalo chicken and roasted potato casserole.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  3. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.

    hot pepper sauce, olive oil, garlic powder, black pepper, paprika and salt heating in a skillet until thoroughly combined.

    Dotdash Meredith Food Studios

  4. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet.

    potatoes added to skillet, tossing to coat and then transferred to prepared dish.

    Dotdash Meredith Food Studios

  5. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

    chicken added to skillet, coating in remaining sauce.

    Dotdash Meredith Food Studios

  6. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

    potatoes roasted until tender and crisp and browned outside.

    Dotdash Meredith Food Studios

  7. Reduce oven heat to 400 degrees F (205 degrees C).

  8. Spread chicken cubes over roasted potatoes.

    chicken cubes spread over roasted potatoes in prepared pan.

    Dotdash Meredith Food Studios

  9. Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.

    cheese, bacon and green onions sprinkled over top the chicken.

    Dotdash Meredith Food Studios

  10. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

    casserole baked until cheese is bubbly and melty.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

501 Calories
26g Fat
34g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 501
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 51%
Cholesterol 93mg 31%
Sodium 1245mg 54%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 34g 69%
Vitamin C 43mg 47%
Calcium 216mg 17%
Iron 3mg 15%
Potassium 1037mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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