Buffalo Chicken Casserole with Potatoes Recipe
Buffalo Chicken Casserole with Potatoes is a hearty and comforting baked dish featuring tender chicken pieces coated in spicy buffalo sauce layered over crispy roasted potatoes. This all-in-one pan casserole is topped with melted sharp cheddar cheese and crumbled bacon, delivering a bold, satisfying flavor perfect for weeknight dinners or serving a crowd.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cut into 1-inch cubes (russet or Yukon Gold recommended)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Chicken
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- ½ cup buffalo sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Toppings
- ½ cup sharp cheddar cheese, grated
- ½ cup cooked bacon, crumbled
- Scallions to garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish to prevent sticking.
- Toss Potatoes with Seasonings: In a large bowl, combine the cubed potatoes with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Toss well until the potatoes are evenly coated in the seasoning mixture.
- Bake Potatoes: Spread the seasoned potatoes in an even layer in the prepared baking dish. Bake for 30 minutes, stirring halfway through to ensure even roasting, until the potatoes are tender and lightly browned on the edges.
- Coat Chicken with Buffalo Sauce: While the potatoes bake, place the bite-sized chicken pieces in a bowl. Add the buffalo sauce, salt, and black pepper and toss until the chicken is fully coated with the spicy sauce.
- Add Chicken to Potatoes and Bake: Remove the potatoes from the oven. Evenly scatter the buffalo-coated chicken pieces on top of the roasted potatoes. Return the dish to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked through and juicy (internal temperature should reach 165°F / 74°C).
- Add Cheese and Bacon Toppings: Sprinkle the grated cheddar cheese and crumbled cooked bacon evenly over the hot casserole. Bake for another 5 minutes, just until the cheese melts beautifully.
- Rest and Garnish: Let the casserole rest for 5 minutes after baking. Garnish with chopped scallions if desired, then serve warm for a delicious, comforting meal.
Notes
- Cut potatoes into uniform 1-inch cubes for even roasting without any mushy or undercooked pieces.
- Use a high roasting temperature (400°F / 200°C) to ensure potatoes crisp nicely and chicken remains juicy.
- Toss the potatoes halfway through baking to promote even browning on all sides.
- Keep an eye on the chicken after adding it to the oven; it should reach 165°F (74°C) internal temp but stay moist.
- For extra crispy potatoes, roast in a metal pan which has better heat conduction.
- Substitute chicken thighs for juicier meat, or swap sweet potatoes for a softer texture variation.
- Use sharp cheddar for the classic flavor or choose Monterey Jack or Pepper Jack for creamier or spicier results.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months. Reheat covered in the oven for best texture.
Keywords: buffalo chicken casserole, baked buffalo chicken, roasted potatoes, American casserole, cheesy chicken bake, spicy chicken casserole
