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Buffalo chicken casserole in white dish
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5 from 1 vote

Buffalo Chicken Casserole

Buffalo chicken and potato casserole. The perfect combo if
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Keyword: Buffalo chicken, potato casserole.
Servings: 4
Calories: 738kcal
Author: Rachael Yerkes

Ingredients

  • 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

Toppings

  • 2 cups Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
  • 1 cup crumbled bacon
  • 1 cup green onion diced

Instructions

  • 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

Nutrition

Calories: 738kcal | Carbohydrates: 5g | Protein: 74g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 239mg | Sodium: 5460mg | Potassium: 1045mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1588IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 2mg