Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole  

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Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Cook chicken in skillet. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the chicken. In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

  • 2.0 LBS boneless chicken breasts (cubed)
  • 6.0 medium potatoes (cut in 1/2)
  • 0.3333333333333333 CUP olive oil
  • 1.5 TSP salt
  • 1.0 TSP black pepper
  • 1.0 TSP paprika
  • 2.0 TSP garlic powder
  • 6.0 TBSP hot sauce
  • 2.0 CUPS fiesta blend cheese
  • 1.0 CUP cooked bacon (crumbled)
  • 1.0 CUP green onion (diced)