Attention all Picky Eaters! Loaded Potato and Buffalo Chicken Casserole

loaded potato buffalo chicken casserole

Last night I tried a new recipe. I’ll now attempt to recreate it for you on this page. I lost the original link but it shows up on Facebook now and then. With a bit of customization, it’s our favourite new dish. I even took pictures! You must understand that I live with people who all have different preferences. It’s maddening. Thing one won’t eat vegetables and fruit. Thing two doesn’t like most dairy products. The spouse – well he will eat anything. I don’t usually like seasoned potatoes.

When I come across a dish that pleases them all – excites them even, I want to share it.

I asked my husband what we should call this dish and he said “I don’t care what you call it – just make sure there’s seconds for me.”


Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1″)

8-10 medium potatoes, cut in 1/2″ cubes

1/3 cup olive oil

1&1/2 tsp salt

1 Tbsp. black pepper

1 Tbsp. paprika

2 Tbsp. garlic powder

6 Tbsp. hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

  • Preheat oven to 500ºF.
  • 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.

potatoes in casserole dish

  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. <We like them very crispy so I left them in just over an hour but kept checking. Last little bit went fast.>

bacon

  • 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. <There wasn’t any left when I did it so I added more hot sauce and olive oil.>

marinading chicken

  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400º.
  • 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.

All together

  • 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

chickCasserole5

And most importantly – Invite me over so I can test it for you.

(Not kidding)

(It’s that good!)


chickCasserole7

(Visited 209 times, 3 visits today)

Comments (9)

Leave a comment

Your email address will not be published.