Buffalo Chicken Potato Casserole
Buffalo Chicken Potato Casserole is full of juicy chicken, tender potatoes, smoky bacon, lots of cheese, all mixed in a tangy buffalo sauce.
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Servings: 8 servings
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 9x13 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
Serving: 1 | Calories: 413kcal | Carbohydrates: 28g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 1045mg | Fiber: 3g | Sugar: 2g
