Loaded Potato & Buffalo Chicken Casserole
Submitted by cjsedevie
Loaded potato and buffalo chicken casserole piles spicy roasted potatoes with hot-sauce-marinated chicken, then a loaded topping of cheese, bacon, and green onion. A bold, hearty bake that eats like buffalo wings and loaded fries in one dish.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
1½ hrsBuffalo wings meet loaded fries in this bold, spicy casserole. Crispy hot-sauce roasted potatoes get topped with buffalo-marinated chicken, then crowned with melty cheese, crumbled bacon, and green onion.
The order of cooking is what makes it work. The potatoes roast first in a hot oven, tossed in olive oil, hot sauce, and spices, and they need that long, high-heat roast with regular stirring to turn genuinely crispy and browned, not soft and steamy. Don’t dump the whole oil-and-hot-sauce mixture into the pan. Leaving most of it behind keeps the potatoes from going greasy, and that leftover marinade then gets reused to coat the raw chicken.
The marinated chicken goes on top of the cooked potatoes raw, then everything gets buried under cheese, bacon, and green onion and baked together until the chicken cooks through and the topping bubbles. Serve with extra hot sauce and a cool drizzle of ranch.
Chef Tips
- Leave most of the oil-hot sauce mixture in the bowl when you transfer the potatoes. Too much makes them greasy instead of crisp.
- Stir the potatoes every 10 to 15 minutes so they brown and crisp evenly on all sides.
- Cube the chicken evenly so it cooks through in the short final bake.
Variations
- Use a milder or hotter sauce to dial the buffalo heat up or down.
- Swap the fiesta blend for cheddar, pepper jack, or a mozzarella mix.
- Add a dollop of blue cheese or ranch right into the casserole for extra tang.
Ingredients
Directions
Preheat oven to 500 degrees. Spray a 9X13” baking dish with cooking spray.
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
Bake the potatoes for 45 to 50 minutes, stirring every 10 to 15 minutes, until cooked through and crispy and browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400℉ (200℃).
Top the cooked potatoes with the raw marinated chicken.
In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
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