Turn your regular casserole on its head by baking chicken & potatoes in a buffalo sauce then topping with cheese, bacon, and sour cream!
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
Turn your regular casserole on it’s head by baking chicken & potatoes in a buffalo sauce then topping with bacon, chives, and sour cream!
- 2 lbs boneless, skinless chicken breast cut into 1-inch cubes
- 8 medium potatoes cut into 1-inch cubes
- 1/3 cup olive oil
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 1/2 cup Frank’s Red Hot Sauce
- 2 cups shredded Mexican cheese
- 1 cup bacon cooked and diced
- 1 cup green onions sliced
- 1/2 cup sour cream
Preheat oven to 475° F. Prepare 9×13 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 9×13 baking dish, leaving behind any extra hot sauce mixture in the bowl.
Bake the potatoes at 475° F for 20 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 450° F. Scoop out chicken with remaining hot sauce and add to top of previously cooked potatoes.
Continue cooking at 450° F for additional 20 minutes or until chicken is done.
While chicken is finishing cooking, add cheese to top of casserole and return to oven to melt cheese; about 5 minutes.
Remove from oven and let cool for 15 minutes. Before serving, top with cooked bacon, green onions, and drizzle of sour cream.