Loaded Potato and Buffalo Chicken Casserole

Name: Loaded Potato and Buffalo Chicken Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 2 lbs boneless skinless chicken breasts; 1 8 -10 medium potatoes; 1/3 cup olive oil; 1 1/2 teaspoons salt; 1 tablespoon fresh ground pepper; 1 tablespoon paprika; 2 tablespoons garlic powder; 6 tablespoons hot sauce; 2 cups fiesta mexican blend cheese or 2 cups monterey jack and cheddar cheese blend; 1 cup crumbled cooked bacon; 1 cup diced green onion

Prep: 15 minsCook: 1 hr

Prep

15 mins

Cook

1 hr

Servings

Difficulty

Hard

Nut-FreeEgg-Free

(0)

This loaded potato and buffalo chicken casserole is my go to weeknight dinner when I want something hearty and satisfying without spending hours in the kitchen. With just 15 minutes of prep, you'll have a complete meal ready in about an hour that feeds a crowd and costs way less than ordering takeout. The chicken breasts provide lean protein to keep things nutritious, while the potatoes and crispy bacon make it feel indulgent. Everything comes together in one dish, so cleanup is minimal too. Whether you're feeding your family or bringing something special to a potluck, this casserole always impresses with its bold buffalo flavors, melty cheese, and comforting layers.

Ella x

Ingredients

Servings:

12 lbs boneless skinless chicken breasts(cut into 1/2-inch cubes)
18 -10 medium potatoes(cut into 1/2-inch cubes (I leave the skin on)
237 mlolive oil
1 teaspoonssalt
1 tablespoonfresh ground pepper
1 tablespoonpaprika
2 tablespoonsgarlic powder
6 tablespoonshot sauce
473 mlfiesta mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
237 mlcrumbled cooked bacon
237 mldiced green onion

Detail level

Instructions

1
Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3
Add the potatoes and stir to coat.
4
Add the potatoes to a greased baking dish.
5
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6
Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8
Once the potatoes are fully cooked add the marinated chicken.
9
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10
In a large bowl mix all the topping ingredients together.
11
Top the raw chicken with the topping.
12
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13
Serve with extra hot sauce and/or ranch dressing.

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