Loaded Potato and Buffalo Chicken Casserole Recipe

Loaded Potato and Buffalo Chicken Casserole Recipe

Loaded Potato and Buffalo Chicken Casserole Recipe

Course: Casserole


Prep time


Cooking time


This is the ultimate home-comfort food – I have no idea who invented this recipe, but it’s one of my favorite casseroles!

Zesty Buffalo Chicken and Loaded Potato Recipe to Wow the Crowd
Medium-sized potatoes have nearly half the daily recommended dose of vitamin C and are excellent sources of fiber and potassium. It stands to reason these budget-friendly veggies are staples in most pantries. Creatively using potatoes is the quest of many, and this delicious dish serves up bursts of flavor while also being aesthetically pleasing. Time savers are a chef’s best friend, and the use of unpeeled potatoes cuts prep time and retains the skins’ nutritional benefits.
For large gatherings, this can serve as a side dish certain to impress even the most sophisticated palates. Many potato recipes do not incorporate meat, making the chicken and bacon additives to this casserole noteworthy. Chicken adds to the flavor and texture of the dish as does the delicious bacon and cheese topping. This hearty dish will please even the most discriminating palates.
Having the option to serve with ranch dressing and hot or mild sauce on the side enables guests to amp up the flavor to the desired degree. This dish can be prepared ahead of time, frozen and warmed for unexpected guests and is a superb potluck offering as well.


  • 8-10 unpeeled medium potatoes cut into 1/2-inch cubes

  • 900 g (2 pounds) boneless, skinless chicken breast cut into 1/2-inch cubes

  • 1/3 cup olive oil

  • 1 ½ tsp salt

  • 1 Tbsp fresh ground pepper

  • 1 Tbsp paprika

  • 2 Tbsp garlic powder

  • 6 Tbsp hot sauce

  • Ingredients for the Topping
  • 2 cups Monterey jack and cheddar cheese blend

  • 1 cup diced green onion

  • 1 cup crumbled cooked bacon


  • Grease a 9×13 baking pan, and preheat oven to 250 C° (500 degrees F)
  • Dice washed potatoes.
  • Mix olive oil, hot sauce, salt, pepper, garlic powder and paprika in a large bowl.
  • Add potatoes, and stir to coat completely.
  • Scoop potato mixture into the baking dish, leaving behind any extra olive oil/hot sauce mix.
  • Add the diced chicken to the remaining olive oil/hot sauce mix, and stir to coat the chicken entirely. Allow chicken to marinate in the refrigerator as the potatoes bake.
  • Roast potatoes for 45-50 minutes, stirring every 10-15 minutes to allow potatoes to be cooked through with a crispy exterior.
  • Mix cheese, bacon and onion toppings in a medium-sized bowl.
  • Reduce the oven temperature to 200 C° (400 degrees F) once the potatoes are fully cooked.
  • Remove potatoes from the oven, and top with chicken. Add cheese, bacon and onion mixture to the top, and return the baking pan to the oven.
  • Bake an additional 15 minutes or until the chicken is cooked through. The topping should be melted and bubbly.
  • Serve with extra hot sauce and ranch dressing.

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