Buffalo Chicken and Roasted Potato Casserole

This buffalo chicken casserole with plenty of spicy flavors mimics the taste of Buffalo chicken wings and baked potatoes for a favorite combination.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 501 Calories

Ingredients

• 2 tablespoons garlic powder
• 1 tablespoon paprika
• cooking spray
• 1 tablespoon freshly ground black pepper
• 6 tablespoons hot pepper sauce
• 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
• 1.5 teaspoons salt
• 0.33333334326744 cup olive oil

Recipe Instructions

Step 1

Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

Step 2

Reduce oven heat to 400 degrees F (205 degrees C).

Step 3

Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Step 4

Gather all ingredients.

Step 5

Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 6

Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.

Step 7

Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet.

Step 8

Mix chicken into remaining sauce and allow to marinate while potatoes roast.

Step 9

Spread chicken cubes over roasted potatoes.

Step 10

Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.