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


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.

About this Recipe

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