Buffalo Chicken and Potato Casserole
Spice up your dinner routine with this irresistible Buffalo Chicken and Potato Casserole, a comforting one-dish meal that combines tender chunks of chicken, perfectly seasoned roasted potatoes, and gooey cheddar cheese with a bold kick of buffalo sauce. Topped with crispy bacon bits and fresh green onions, this casserole is bursting with flavor and texture in every bite. It's as easy as it is indulgent, with minimal prep and less than an hour in the oven, making it a perfect choice for busy weeknights or game-day gatherings. Serve it warm and watch as this crowd-pleaser quickly becomes a family favorite. Try this cheesy, savory, and slightly spicy casserole recipe today—it’s the ultimate comfort food with a tangy twist!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup buffalo sauce
- 0.25 cup ranch dressing
- 1.5 cups shredded cheddar cheese
- 2 stalks green onions
- 4 slices bacon
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch casserole dish lightly with non-stick spray or olive oil.
Peel and dice the russet potatoes into 1-inch cubes. Place them in a large mixing bowl.
Drizzle the olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in an even layer in the prepared casserole dish. Bake in the preheated oven for 20 minutes.
While the potatoes bake, dice the chicken breasts into 1-inch pieces. In a separate bowl, toss the chicken with half of the buffalo sauce (1/4 cup).
Chop the green onions and cook the bacon until crispy. Let the bacon cool, then crumble it into small pieces.
After 20 minutes of baking, remove the potatoes from the oven and stir them gently. Add the marinated chicken pieces on top of the potatoes in an even layer.
Drizzle the remaining buffalo sauce and ranch dressing over the chicken and potatoes. Sprinkle the shredded cheddar cheese evenly over the dish.
Return the casserole to the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle the crumbled bacon and chopped green onions on top before serving.
Serve warm and enjoy this comforting and flavorful dish!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
