Loaded Potato and Buffalo Chicken Casserole
Satisfy your cravings with this irresistibly hearty Loaded Potato and Buffalo Chicken Casserole, the ultimate comfort food mashup designed to please any crowd. Packed with tender, golden russet potatoes seasoned to perfection, spicy buffalo chicken bites, smoky crumbled bacon, and a generous layer of ooey-gooey melted cheddar cheese, this casserole is a flavor explosion in every bite. Topped with fresh green onions for a pop of color and optionally drizzled with creamy ranch dressing, it’s the perfect balance of zesty, cheesy, and savory goodness. Ready in just over an hour and serving up to six, this easy-to-make, crowd-pleasing dish is ideal for game nights, weeknight dinners, or potlucks. Whether you're a buffalo chicken lover or just looking for a warm, satisfying casserole recipe, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Boneless, skinless chicken breasts
- 0.5 cup Buffalo sauce
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 3 stalks Green onions, chopped
- 0.25 cup Ranch dressing (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or olive oil.
Peel and dice the russet potatoes into 1-inch cubes. In a large bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned potatoes evenly into the prepared casserole dish. Bake for 25-30 minutes, stirring halfway through, until the potatoes are golden and partially cooked.
Meanwhile, cut the chicken breasts into bite-sized cubes. In a medium bowl, toss the chicken with the buffalo sauce until evenly coated.
Remove the casserole dish from the oven and scatter the buffalo chicken pieces over the partially cooked potatoes.
Sprinkle the shredded cheddar cheese evenly across the top, followed by the crumbled bacon.
Return the casserole dish to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle the chopped green onions on top before serving.
Drizzle with ranch dressing if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 10528 mg | 458% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 17.4 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1131 mg | 87% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 8815 mg | 188% | |
*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.
