Introducing our Buffalo Chicken & Potato Casserole - a flavor-packed masterpiece! Tender chicken, crispy potatoes, hot sauce, cheese, bacon, and more. It's a casserole like you've never tasted before.
Prep Time20 minutesminutes
Cook Time45 minutesminutes
Total Time1 hourhour
Yield 8servings
4.52 from 104 votes
Ingredients
2lbsboneless, skinless chicken breastcut into 1-inch cubes
8mediumpotatoescut into 1-inch cubes
1/3cupolive oil
1Tbspground paprika
2Tbspgarlic powder
1/2cupFrank's Red Hot Sauce
2cupsshredded Mexican cheese
1cupbaconcooked and diced
1cupgreen onionssliced
1/2cupsour cream
Instructions
Preheat oven to 475° 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 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.