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Buffalo Chicken and Potato Casserole
Buffalo Chicken and Potato Casserole
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Buffalo ranch chicken and potato casserole: A spicy and creamy twist on a classic dish, perfect for a cozy family dinner.
Ingredients:
  • 0.33333334326744 cup vegetable oil
  • 0.25 cup ranch dressing
  • 2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 6 Idaho potatoes, cut into 1-inch cubes
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1 (12 ounce) package bacon
  • 3 cups shredded Colby Jack cheese
  • 4 green onions, chopped
Instructions:
  • Preheat your oven to a toasty 500 degrees F (260 degrees C) while you generously grease a 9x13-inch casserole dish with cooking spray.
  • In a large bowl, combine oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt to create a flavorful sauce. Add the potatoes and mix until evenly coated. Transfer the coated potatoes to the casserole dish.
  • Coat the chicken in the delicious sauce in the bowl; then let it marinate in the fridge for around 30 minutes.
  • Roast the potatoes in the preheated oven until tender, stirring halfway through. Add the marinated chicken and continue roasting until both the chicken and potatoes are tender, stirring occasionally. This should take about 30-45 minutes in total.
  • Cook the bacon in a large skillet over medium-high heat, flipping occasionally, until it's perfectly browned, for about 10 minutes. Then, let the bacon slices drain on paper towels.
  • Combine crispy bacon pieces with creamy Colby Jack cheese and flavorful green onions in a bowl.
  • Evenly scatter the cheese blend over the potatoes and chicken. Bake until the cheese is melted and starts to bubble, for about 5 minutes.

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