Loaded Potato & Buffalo Chicken Casserole

Zach saw this recipe on facebook and asked me to make it.  It was very easy and tasted SO good.  We paired this slightly spicy casserole with a cool cucumber salad.

photo 2 (38)

Loaded Potato & Buffalo Chicken Casserole

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes
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 (I didn’t add hot sauce because of the kids, I added it to my plate)
2 cups fiesta Mexican blend cheese
1 cup crumbled cooked bacon
1 cup diced green onion

  1. Preheat oven to 500°F .
  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. (the greased part is important – I forgot to grease my dish!)
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. (I had to mix more oil/spices because I didn’t use hot sauce)
  6. Add the diced chicken to the remaining 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, remove from the oven and lower the oven temperature to 400°F.
  9. Add the marinated chicken on top of the potatoes. (SEE NOTE BELOW)
  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.

NOTE: I was in a hurry to get dinner on the table before bathtime, so I cooked the diced chicken on the stove while the potatoes were in the oven.  It only took 7-8 minutes to melt the toppings after adding the cooked chicken.  Several comments on the recipes I looked at for this did say that cooking their chicken at 400°F dried it out a bit. 

This casserole was simple and my entire family loved it – I’ll definitely be making this again.



One thought on “Loaded Potato & Buffalo Chicken Casserole

  1. Pingback: Cucumber, onion & tomato salad | Moments Like This

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