This Buffalo chicken casserole recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe, and to my surprise, it tasted even better.
Ingredients
- cooking spray:
- hot pepper sauce: 6 Tbsp
- olive oil: 0.33333 cup
- garlic powder: 2 Tbsp
- black pepper: 1 Tbsp (freshly ground)
- paprika: 1 Tbsp
- ½ teaspoons salt: 1 piece
- potatoes: 8 piece (cut into 1/2 inch cubes)
- skinless, boneless chicken breast halves: 2 pound (cut into 1/2 inch cubes)
- Mexican cheese blend (such as Great Value Fiesta Blend®): 2 cups (shredded)
- crumbled cooked bacon: 1 cup
- green onions: 1 cup (diced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Dotdash Meredith Food Studios
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Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet. Dotdash Meredith Food Studios
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Mix chicken into remaining sauce and allow to marinate while potatoes roast. Dotdash Meredith Food Studios
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Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Dotdash Meredith Food Studios
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Reduce oven heat to 400 degrees F (205 degrees C).
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Spread chicken cubes over roasted potatoes. Dotdash Meredith Food Studios
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Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven. Dotdash Meredith Food Studios
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Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Dotdash Meredith Food Studios
