Buffalo Chicken Casserole
This Buffalo chicken casserole is a mouthwatering blend of crispy roasted potatoes, zesty marinated chicken, and gooey melted cheese. Perfect as a hearty dinner or game day dish, this easy Buffalo chicken recipe brings comfort food to the next level with its spicy flavors and satisfying textures. Enjoy this buffalo chicken and potato casserole with friends and family for an unforgettable meal!
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
- 1½ teaspoons salt
- 8 potatoes, cut into 1/2-inch cubes
- 2 pounds skinless, boneless chicken breasts, 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
Instructions
- Preheat your oven to 500°F (260°C) and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet, heat the hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt over low heat. Stir until fully combined, then remove the skillet from heat.
- Toss the potato cubes in batches with the sauce mixture to coat, then use a slotted spoon to transfer them into the prepared baking dish. Reserve the remaining sauce in the skillet.
- Mix the cubed chicken with the remaining sauce and let it marinate while the potatoes roast.
- Bake the potatoes in the oven for 45–50 minutes, stirring every 10–15 minutes for even crisping. They should be golden brown and tender inside.
- Reduce the oven temperature to 400°F (205°C). Spread the marinated chicken over the roasted potatoes in the baking dish.
- Sprinkle shredded cheese, crumbled bacon, and diced green onions over the chicken and potatoes.
- Return the dish to the oven and bake for another 15 minutes until the chicken is cooked through and the cheese is melted and bubbling.
Notes
Reviewers suggest using premade Buffalo wing sauce to save time.