Buffalo Chicken & Potato Casserole Recipe

When it comes to family dinner recipes, this Buffalo Chicken & Potato Casserole is one of my favorites. Diced potatoes and chunks of chicken are tossed in a Buffalo ranch sauce and then baked until tender and juicy.

Then once it comes out of the oven it is topped with shredded cheese, bacon crumbles and green onions. It makes for a delicious, and filling stand alone meal that everyone in my family loves.

However, you can serve it with a side salad or applesauce to make the meal stretch a little further. No matter how you decide to serve it, you will love how easy it is to prepare with just a handful of ingredients.

However, when it comes to making this Buffalo Chicken & Potato Casserole, choosing the right type of chicken and potatoes can make all the difference in both the final texture and flavor.

What Type Of Chicken To Use

When it comes to what type of chicken to use the most common option is boneless, skinless chicken breasts. Most of us have chicken breast in our refrigerators and they are easy to cut into bite size pieces.

Although, if you want something a bit juicier and more flavorful, you can also use boneless, skinless chicken thighs. Thighs have a bit more fat than breasts, which helps keep the chicken tender and moist throughout the baking process. They’ll give the casserole a richer flavor, but still blend well with the spicy Buffalo sauce.

Overall, the choice is up to you. Either chicken breasts or thighs will work, but for a slightly lighter version, chicken breasts are usually the go-to.

What Variety Of Potatoes To Use

For this dish, Yukon Gold potatoes are the best choice. These potatoes have a buttery texture and a thin skin, so you don’t even have to peel them.

They also hold their shape well and won’t turn to mush once baked. But why I really prefer using them instead of other varieties, is that their flavor adds a nice balance to the spiciness of the Buffalo chicken.

However, you can also use Russet potatoes in this recipe as well. Because they break down faster than Yukon Gold potatoes they will soak up that spicy Buffalo sauce and become nice and tender without getting too mushy.

Although if you do use Russet potatoes, I highly recommend peeling the potatoes first. The skin will begin to peel away from the potato as it bakes, leaving a less than desirable texture in the casserole.

And by all means, stay away from waxy potatoes like red potatoes or fingerlings for this dish. While they’re great for roasting and don’t require peeling, they won’t absorb the sauce as well as Yukon Gold and Russet potatoes.

Buffalo Chicken & Potato Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 1/2 lbs. Yukon Gold potatoes
• 2 lbs. chicken breasts, boneless, skinless
• salt, to taste
• pepper, to taste
• 1/2 cup Buffalo wing sauce, divided
• 1/2 cup prepared Ranch dressing, divided
• 2 cups shredded Fiesta Cheese Blend
• 6 strips bacon, cooked and crumbled
• 4 green onions, diced

INSTRUCTIONS

The first step in making this Buffalo Chicken & Potato casserole is to preheat the oven and then spray a 9 x 13 inch baking dish with nonstick cooking spray.

Then measure a piece of aluminum foil so that it covers the baking dish. Set both the pan and the foil aside.

Next, prepare the potatoes. Wash, scrub, and dry the potatoes and then cut them into 1-inch cubes, leaving the skin intact. However, if you are using Russet potatoes be sure to peel them.

Put the potatoes in a large bowl and then add salt and pepper to taste. Pour 1/4 cup Buffalo wing sauce and 1/4 cup Ranch dressing over the potatoes. Toss to coat.

Using a slotted spoon, transfer the potatoes into the prepared baking dish. Be sure to leave whatever wet ingredients in the bowl as this will be used later to coat the chicken.

Place the potatoes in the preheated oven for 30 minutes, stirring every 10 minutes. While the potatoes are cooking, prepare the chicken.

Prepare The Chicken

Cut the chicken breasts into 1 inch cubes. Then transfer the chicken to the mixing bowl that you used for the potatoes.

Sprinkle the chicken with salt & pepper to taste. Then add the remaining 1/4 cup Buffalo sauce and 1/4 cup Ranch dressing over the chicken. Toss to coat.

Once the potatoes have cooked for 30 minutes and have become cooked enough to be just fork tender, remove the baking dish from the oven. Then decrease the temperature to 400°F (205°C).

Scoop the marinated chicken pieces on top of the cooked potatoes. Using oven mitts, cover the baking dish with the prepared aluminum foil.

Place the baking dish back in the oven and cook for an additional 20 minutes or until the chicken is cooked through.

Add The Toppings

Once you pull the baking dish out of the oven remove the foil and top with the shredded Fiesta blend cheese, crumbled bacon and diced green onion.

Place the Buffalo Chicken & Potato Casserole back in oven for 5 minutes or until the cheese melts.

Remove the baking dish from the oven and then let the mixture sit for 5 minutes before serving.

Serve warm.

Store any leftovers in a covered dish in the refrigerator for up to 4 days.

What To Serve With Buffalo Chicken & Potato Casserole

Although you can serve this casserole as a stand alone meal, here are some of my favorite items that pair perfectly with this dish:

• Summer Corn Salad
• Creamy Broccoli Salad
• Instant Pot Mac and Cheese
• Slow Cooker Applesauce
• Fruit Salad
• Instant Pot Garlic Green Beans

Other Delicious Casserole Recipes

If you are looking for other great casseroles to serve your family for dinner, check out some of these delicious recipes that are perfect for a weeknight meal.

• Pizza Casserole
• Taco Casserole
• Bubble Up Pizza
• Baked Chicken Spaghetti
• Chicken Broccoli Casserole
• Tater Tot Hot Dish
• Instant Pot Chicken Fajita Casserole
• Slow Cooker Sausage & Potato Casserole
• Chicken Enchilada Casserole
• Keto Cauliflower Casserole
• Crock Pot Ground Beef & Potato Casserole

Enjoy! Mary

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