Buffalo Chicken Casserole:
All your favorite parts of buffalo wing eating, including the potato wedges, in a casserole form. This buffalo chicken casserole boasts chicken, bacon, potatoes, cheese, and green onion, and is a delicious combo of flavors! And when you use homemade buffalo sauce, it just takes it next level.
Perfect for tailgating, a quick dinner or lunch, and easy enough to make any night of the week.
Serve with blue cheese or ranch for even more fun!
Would you believe it if I told you I never had anything buffalo growing up? Not even Buffalo Wings or Buffalo Sauce on anything. My parents were not big lovers of spicy, so I did not grow up eating much of it. But then I started exploring my tastebuds on my own, and realized I was a huge fan of buffalo sauce myself.
Once I started cooking with buffalo sauce, and learned the art of buffalo and ranch consumption, wings, and things, I went a little crazy for it. And I can now say that I really really enjoy buffalo chicken, and this casserole is pretty delicious. Not to mention so easy to make.
This Buffalo Chicken Casserole is one of those recipes that has been a life saver for me because recently, I have not wanted to make dinner like at all. I love cooking. And I love being able to give my family awesome meals, but sometimes by the end of the day I am worn out. I love this set of Casserole Dishes because one word.. lids!
This particular casserole is easy to throw together, and I will often put it together early in the day, and then just bake it at dinner time. This gives me lots of flexibility, and the flavors only get better with time.
- Easy to make casserole.
- Make ahead and bake when ready to eat.
- Classic flavors and a family favorite.
If you happen to have any of this left, here is how you store the leftovers properly:
- Cool Completely: Always allow the casserole to cool completely before storing it. If you put a hot casserole in the fridge, it can raise the temperature inside the refrigerator, potentially affecting other food items and compromising food safety. Additionally, it will lead to condensation on your casserole, which compromises the texture.
- Divide into Portions: My favorite way to store leftover casserole is to divide it into individual portions before storing. Not only is this convenient, it reduces the risk of repeatedly reheating and cooling the entire dish.
- Use Airtight Containers: Store in an airtight container with a tightly sealed lid to prevent air and moisture from entering, which can lead to spoilage.
- Label and Date: Be sure to clearly mark and label the casserole and the date of storage so you can ensure freshness, especially if you have a lot of leftovers.
- Refrigerate: Place sealed containers in the refrigerator within two hours of cooking the casserole in order to minimize the time spent in the “danger zone” (40-140°F or 4-60°C), where bacteria can grow rapidly.
- Consume Within 3-4 Days: For optimal freshness and food safety, eat within 3-4 days or toss. You can also freeze before this time.
- Freezing: If you want to store the casserole for longer periods, freezing is the best option. Use a freezer-safe container, and freeze right away.
Reheating: When reheating a refrigerated or frozen casserole, ensure it reaches an internal temperature of 165°F (74°C) to eliminate any potential bacteria and ensure food safety.
Some More Great Recipes
- Sweet Potato Pie
- Pecan Pie
- Lemon Butter Salmon and Asparagus Foil Packs
- Instant Pot French Onion Soup
- Traeger Smoked Chocolate Chip Cookies
- Buffalo Chicken Pull Apart Bread
- Buffalo Chicken Stuffed Mini Bell Peppers
- Cheeseburger Pizza
Buffalo Chicken Casserole
- 2 Pounds chicken breasts boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 8 potatoes cubed
- 1/3 cup olive oil
- 1 Tablespoon freshly ground pepper
- 1 Tablespoon paprika
- 2 Tablespoon garlic salt
- 6 TBS. Buffalo Sauce or hot sauce of choice
- 2 cups Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
- 1 cup crumbled bacon
- 1 cup green onion diced
- Preheat oven to 500F
- Cut up the chicken into 1/2 inch cubes.
- Cube the potatoes.
- Mix olive oil, pepper, paprika, garlic salt, and buffalo sauce in large bowl
- Add potatoes, and coat
- Spoon potatoes out of bowl, leaving sauce behind.
- Bake potatoes in baking pan (single layer) for 40 mins, stirring every 10 minutes.
- Meanwhile, toss chicken in bowl with leftover sauce, and coat
- Remove potatoes from oven, they should be crisp. Turn oven down to 400 degrees F.
- Top cooked potatoes with uncooked chicken.
- In a bowl, mix together all the toppings, and then top your chicken with the topping mix of cheese, bacon, and green onion
- If freezing, freeze at this point. (Thaw before baking)
- When oven temperature reaches 400 degrees, bake at 400 for 15-20 mins until chicken in cooked through, and topping is bubbly
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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