Loaded Potato and Buffalo Chicken Casserole

San Kendrick-Anderson


I saw this recipe on my Facebook timeline and I had to try it! It was very simple to make and the best part I had all the ingredients already!

☆☆☆☆☆ 0 votes
50 Min
1 Hr


2 lb
boneless chicken breasts, cubed (1")
8-10 medium
potatoes, cut in 1/2" cubes
1/3 c
olive oil
1 1/2 tsp
1 Tbsp
black pepper
1 Tbsp
2 Tbsp
garlic powder
6 Tbsp
hot sauce


2 c
fiesta blend cheese
1 c
crumbled bacon
1 c
diced green onions

How to Make Loaded Potato and Buffalo Chicken Casserole


  • 1Preheat oven to 500 degrees. Spray a 9x13" baking dish with cooking spray.
  • 2In a large bowl mix together the olive oil,salt, pepper, paprika, garlic powder and hot sauce.
  • 3Add the cubed potatoes and stir to coat.
  • 4Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until coooked through and crispy and browned on the outside.
  • 5While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • 6Once the potatoes are fully cooked, removed from the oven and lower the oven temperature to 400 degrees.
  • 7Top the cooked potatoes with the raw marinated chicken.
  • 8In a bowl mix together the cheese, bacon and green onions and top the raw chicken with the cheese mixture.
  • 9Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
    Serve with extra hot sauce and/or ranch dressing.

Printable Recipe Card

About Loaded Potato and Buffalo Chicken Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American