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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. You can serve it with a side salad, applesauce, or make it a stand alone meal.

It is the perfect weeknight dinner recipe that will satisfy everyone!

buffalo chicken and potato casserole
This Buffalo Chicken & Potato Casserole is topped with cheese, bacon and green onions which makes it a delicious casserole that will satisfy the entire family.

Buffalo Chicken & Potato Casserole

INGREDIENTS

Yukon gold potatoes
Chicken breasts, boneless & skinless
Salt
Ground black pepper
Buffalo wing sauce
Ranch dressing
Fiesta Cheese Blend
Bacon Crumbles
Green onions

INSTRUCTIONS

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

Then measure a piece of aluminum foil so that it covers the baking dish. Then 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.

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

potatoes with buffalo and ranch sauce
Place the potatoes in a large bowl and toss them in Buffalo and Ranch sauce.

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 prepared aluminum foil top.

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

chicken chunks
The coated chicken chunks are placed on top of the baked potato pieces and then placed back in the oven.

Add The Toppings

Then remove the baking dish from the oven and top with the Fiesta shredded cheese, crumbled bacon and diced green onion.

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

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.

Enjoy! Mary

Buffalo Ranch Chicken Casserole
Once the chicken is cooked, remove the pan from the oven and add the toppings. Then continue to bake until the cheese is melted.

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:

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.

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Yield: 8 servings

Buffalo Chicken & Potato Casserole

Buffalo Ranch Chicken Casserole

All the flavors of classic Buffalo chicken made into a delicious casserole that is perfect for any day of the week!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1.5 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 Fiesta Cheese Blend
  • 6 strips bacon, cooked and crumbled
  • 4 green onions, diced

Instructions

  1. Preheat oven to 450°F (232°C) and spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Measure a piece of aluminum foil so that it covers the baking dish, set aside.
  2. Wash, scrub, and dry the potatoes and then cut them into 1-inch cubes, leaving the skin intact.
  3. Put the potatoes in a large bowl and add salt and pepper to taste. Then add 1/4 cup Buffalo wing sauce, and 1/4 cup Ranch dressing over the potatoes. Toss to coat.
  4. Using a slotted spoon, transfer the potatoes into the prepared baking dish, leaving whatever wet ingredients in the bowl that will be used for the chicken later.
  5. Place the potatoes in a preheated oven for 30 minutes, stirring every 10 minutes.
  6. While the potatoes are cooking, 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.
  7. Once the potatoes have cooked for 30 minutes, remove the baking dish from the oven and lower the temperature to 400°F (205°C).
  8. Scoop the marinated chicken pieces on top of the cooked potatoes.
  9. Using oven mitts, cover the baking dish with prepared aluminum foil.
  10. Place the baking dish back in the oven and cook for an additional 20 minutes or until the chicken is cooked through.
  11. Remove the baking dish from the oven and top with the Fiesta shredded cheese, crumbled bacon and diced green onion.
  12. Place back in oven for 5 minutes until cheese is melted.
  13. Remove the baking dish from the oven and let the mixture sit for 5 minutes before serving.

Notes

Fiesta cheese is sometimes labeled as Mexican blend cheese. Substitute 1 cup shredded Monterey Jack cheese and 1 cup shredded Colby Jack cheese if you can't find the blend.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 476Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 135mgSodium: 918mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 47g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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