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Buffalo Chicken and Roasted Potato Casserole
Buffalo Chicken and Roasted Potato Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Satisfy your craving with a zesty buffalo chicken casserole that perfectly blends spicy wings and loaded baked potatoes.
Ingredients:
  • cooking spray
  • 6 tablespoons hot pepper sauce
  • 0.33333334326744 cup olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1.5 teaspoons salt
  • 8 potatoes, cut into 1/2-inch cubes
  • 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
  • 1 cup crumbled cooked bacon
  • 1 cup diced green onions
Instructions:
  • Assemble all your ingredients.
  • Preheat the oven to a piping hot 500 degrees F (260 degrees C) and generously coat a 9x13-inch baking dish with cooking spray.
  • In a large skillet, gently warm hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt, stirring until fully blended. Remove from heat.
  • Coat potatoes in hot pepper sauce mixture in batches and use a slotted spoon to transfer to the prepared baking dish, leaving any extra sauce in the skillet.
  • Combine the chicken with the remaining sauce and let it marinate while the potatoes are roasting.
  • Bake potatoes for 45-50 minutes until tender inside and golden brown outside, stirring every 10-15 minutes.
  • Lower the oven temperature to 400 degrees F (205 degrees C).
  • Evenly distribute the chicken cubes on top of the roasted potatoes.
  • Top the chicken with a generous amount of shredded cheese, crispy cooked bacon, and freshly chopped green onions before returning it to the oven.
  • Bake until the chicken is fully cooked and the cheese topping is gooey and bubbly, approximately 15 minutes.

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