Buffalo Chicken Potato Casserole
Buffalo chicken potato casserole is full of juicy chicken, tender potatoes, lots of cheese, all mixed in a tangy buffalo sauce. Don’t forget the crispy bacon! A favorite dinner in our house and soon to be yours too.
If you are like me and you love buffalo chicken flavor, then this easy recipe is just for you.
Comfort food that combines the bold flavors of buffalo chicken, crispy bacon, and cheesy goodness… Yes, please!
With just 10 minutes of prep and 30 minutes of cook time, this recipe yields a hearty and satisfying dish the whole family will love.
Whether you’re hosting a game night, potluck, or simply craving a comforting family dinner, this spicy casserole is a guaranteed smash hit.
It’s like chicken wings and fries but in casserole form. Plus, it’s great for using up leftover chicken!
If you like this recipe, try my slow cooker buffalo chicken dip and these buffalo chicken wraps.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – Use cooked and shredded or diced chicken. Substitute a rotisserie chicken from the deli for easier prep.
- Potatoes – Frozen cubed potatoes like breakfast potatoes. Swap in diced cooked potatoes if you have some on hand that you need to use up.
- Buffalo sauce – Homemade buffalo sauce is best in my opinion. Substitute equal parts melted butter and hot sauce if you don’t have buffalo. I have done this plenty of times when making this because for some reason we are always out of buffalo sauce in my house.
How To Make Buffalo Chicken Potato Casserole
- Preheat oven to 350F. Spray a 9×13 casserole dish with nonstick spray. In a large mixing bowl, combine the cooked chicken and potatoes. Toss to mix.
- Sprinkle with chopped bacon and top with shredded cheese. Cover with foil and bake in preheated oven for 25 minutes.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
Because it contains both meat and potatoes, I like to serve it alongside some veggies, a fresh salad, or coleslaw.
If you need something to help soak up that yummy buffalo sauce, try some Texas toast or cornbread.
You can also, skip all the work and just serve it with some carrot and celery sticks and some ranch dressing or a little dollop of this blue cheese dip.
Storage
Keep leftovers for up to 3 days in and airtight container in the refrigerator. Reheat in the microwave until heated through. If you have a large portion leftover I would leave it in the baking dish and pop it in the oven at 350F until warmed up.
Prep Ahead
Technically you can, but since it uses frozen potatoes it might get a little mushier than expected.
Using frozen potatoes cuts down on prep time so it’s easy to throw together.
How To Freeze
Because the potatoes were frozen previously, I don’t recommend it. You can cook the potatoes from fresh and use them in the casserole.
If you do this, you can freeze it. You just don’t want to freeze the potatoes twice. If you go this route, you can bake it, seal it tightly, and then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Absolutely! If you’re not a fan of chicken, you can use cooked and shredded turkey, beef, or pork. Of course, I am always looking for new chicken recipes to make. This 5 ingredient chicken broccoli casserole is my new go-to on a busy weeknight.
Yes, you can use fresh potatoes if you prefer. Simply peel and dice them into 1 inch cubes. Boil until fork tender before proceeding with the recipe.
If you like potatoes in your casserole, check out my chicken hashbrown casserole with shredded potatoes
Tips For The Best Casserole
- Use pre-cooked chicken like a rotisserie or shredded/cubed chicken. Don’t use raw chicken.
- Break the frozen potatoes apart before mixing with sauce to avoid clumps.
- Don’t thaw the potatoes before using or they can get very mushy.
- Make your own buffalo sauce or wing sauce by mixing equal parts butter and hot sauce.
- Spray the underside of the foil with cooking spray before putting it over the casserole so the cheese doesn’t stick to it.
- Serve with ranch dressing, blue cheese dressing, or sour cream to cool off sauce.
- Substitute cooked sweet potatoes if desired.
Try these other buffalo chicken recipes from my sister site: Buffalo Chicken Pinwheels, Buffalo Chicken Dip, Buffalo Chicken Taquitos, and these Buffalo Fries. I can’t get enough of the tangy, spicy flavor so why limit it to chicken wings?!?
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
With its bold flavors, convenience, and incredible taste, this Buffalo Chicken Potato Casserole is a must-try recipe. It’s a guaranteed hit that will satisfy even the pickiest eaters.
More Easy Casseroles
Adding potatoes to a casserole is a great way to stretch a meal while keeping it budget friendly. Potatoes round out a recipe, like pasta or rice, and a lot of different ways to add them.
Try shredded potatoes in this chicken hashbrown casserole or taco hash brown casserole. Or tater tots like this Sloppy Joe tater tot casserole. So many potato options!
Buffalo Chicken Potato Casserole
Ingredients
- 2 ½ cups cooked chicken diced or shredded
- 32 ounces frozen diced potatoes I use the small diced frozen breakfast potatoes
- 1/4 cup olive oil
- 3/4 cup buffalo sauce
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 12 slices bacon cooked and chopped
- 2 cups shredded mozzarella cheese
- 3 stalks green onions sliced
Instructions
- Preheat oven to 350F. Spray a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the cooked chicken and potatoes. Toss to mix.
- In a small bowl combine the oil, buffalo sauce, and spices. Mix and pour over chicken and potatoes and toss to combine.
- Sprinkle with chopped bacon and top with shredded cheese.
- Cover and bake at 350F for 25 minutes.
- Remove foil and bake for another 20 minutes or until the casserole is bubbly and the cheese is melted.
- Remove from the oven and top with sliced green onions.
Notes
- Use pre-cooked chicken like a rotisserie or shredded/cubed chicken. Don't use raw chicken.
- Break the frozen potatoes apart before mixing with sauce to avoid clumps.
- Don't thaw the potatoes before using or they can get very mushy.
- Make your own buffalo sauce or wing sauce by mixing equal parts butter and hot sauce.
- Spray the underside of the foil with cooking spray before putting it over the casserole so the cheese doesn’t stick to it.
- Serve with ranch dressing, blue cheese dressing, or sour cream to cool off sauce.
- Substitute cooked sweet potatoes if desired.
Nutrition
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