Buffalo Chicken and Roasted Potato Casserole
A delicious Buffalo Chicken and Roasted Potato Casserole that combines spicy chicken and roasted potatoes, perfect for a family meal.
Equipment
- Oven
- skillet
- baking dish
Ingredients
- 1 can cooking spray
- 6 tablespoons hot pepper sauce
- ⅓ cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 ½ teaspoons salt
- 8 medium potatoes, cut into ½-inch cubes
- 2 pounds skinless, boneless chicken breast halves, cut into ½-inch cubes
- 2 cups shredded Mexican cheese blend such as Great Value Fiesta Blend®
- 1 cup crumbled cooked bacon
- 1 cup diced green onions
Instructions
- Gather all ingredients.
- Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- 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.
- 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.
- Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes.
- Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Notes
Being a single working mom and short on time, shortcuts were made to the recipe, enhancing its flavor.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 34gProtein: 34gFat: 26gSaturated Fat: 10gCholesterol: 93mgSodium: 1245mgPotassium: 1037mgFiber: 5gSugar: 2gVitamin C: 43mgCalcium: 216mgIron: 3mg
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