Buffalo Chicken And Roasted Potato Casserole Recipe

Name: Buffalo Chicken And Roasted Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 6 tablespoons hot pepper sauce; 1/3 cup olive oil; 2 tablespoons garlic powder; 1 tablespoon freshly ground black pepper; 1 tablespoon paprika; 1 1/2 teaspoons salt; 8 potatoes, cut into 1/2-inch cubes; 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes; 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend(R)); 1 cup crumbled cooked bacon; 1 cup diced green onions

Servings: persons

cooking spray
6 tablespoons hot pepper sauce
1/3 cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 1/2 teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend(R))
1 cup crumbled cooked bacon
1 cup diced green onions

1
Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
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. 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 skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
3
Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
4
Reduce oven heat to 400 degrees F (205 degrees C).
5
Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
6
Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

1311

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 6 tablespoons hot pepper sauce, 1/3 cup olive oil, 2 tablespoons garlic powder, and more.

Yes, Buffalo Chicken And Roasted Potato Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken And Roasted Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions