Simple buffalo chicken casserole with bacon and potatoes. A dish that your whole family will love!
Casseroles get a bad rap.
Whenever I think about a casserole, immediately think of the tuna noodle casserole that my mom, and I’m sure many other moms, used to make when I was a kid.
There was nothing wrong with the casserole and it was actually good. But it sounds gross. And it looked gross. And for some reason, whenever I hear the word casserole now that is all I can picture in my head. Is that the same for you?
Casseroles are simple. They don’t usually take a lot of time to make and, most of the time, don’t require a lot of prep or require making a huge mess. So that was my conundrum. Do I put aside my casserole aversion so that I can make a simple meal for my family or do I just stick to my guns and never make a casserole?
I begrudgingly put aside my casserole aversion and I have indeed made a casserole.
This is not my mother’s casserole. As you can tell. And yet, I still hesitate to call it a casserole. Though by definition a casserole is a kind of stew or dish that is cooked slowly in an oven. So this must be a casserole.
This is a casserole that my husband loved and just about ate the whole dish clean that night. So win, win with the casserole dish.
I have never made a casserole for my family before and when I said that I was going to he, of course, balked at me and asked, “why would you make a casserole? That just sounds gross.” He must’ve had the same childhood memory that I did.
But you see… this is not your average casserole dish. This has chicken and potatoes cooked in hot sauce. And cheese and bacon. You cannot go wrong with bacon. And he ate his words and almost the entire dish.
Buffalo Chicken and Potato Casserole
- 2 lbs boneless, skinless chicken breast cut into cubes
- 8 medium potatoes cut into 1/2 cubes
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 6 Tbsp hot sauce
- 2 cups shredded cheddar cheese
- 1 cup bacon cooked and diced
- 1 cup green onions sliced
- Preheat oven to 500 degrees F. Prepare 9x13 baking dish by spraying with non-stick cooking spray; set aside.
- In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce until combined. Add potatoes and toss to coat.
- Scoop the potatoes into the 9x13 baking dish, leaving behind any extra hot sauce mixture in the bowl.
- Bake the potatoes at 500 degrees F for 20-25 minutes, until cooked and crispy on the outside.
- While potatoes are cooking, add the chicken chunks to the bowl with residual hot sauce mixture and toss to coat. Allow chicken to slightly marinate while potatoes are cooking.
- When potatoes are finished, take them out of the oven and lower the temperature to 400 degrees F. Scoop out chicken with remaining hot sauce and add to top of previously cooked potatoes.
- Continue cooking at 400 degrees F for additional 20 minutes or until chicken is done.
- While chicken is finishing cooking, add cheddar cheese, crumbled bacon, and green onions to small bowl and toss to combine.
- Remove chicken from oven and top with the cheddar cheese mixture. Place back in oven for additional 5-10 minutes or until cheese is melted and bubbly.
- Allow casserole to cool for about 10-15 minutes before serving. Top with ranch dressing, blue cheese, or sour cream, if desired.