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Buffalo Chicken and Potato Casserole

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 -9


  • Casserole:
  • 3-4 boneless skinless chicken breasts cut into 1/2 inch or smaller cubes
  • 7 medium potatoes peeled and cut into 1/2 inch cubes
  • 1/3 cup olive oil
  • 1 1/2 teaspoon salt
  • 1 tablespoon ground pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 6 tablespoons hot sauce I used 3 tbsp Tapatio, 2 tbsp Cholula, 1 tbsp Tabasco


  • 2 cups shredded cheddar cheese
  • 5-6 slices turkey bacon cooked & crumbled
  • 1 cup green onions sliced
  • 1 cup frozen corn thawed a little bit
  • garnish: ranch or blue cheese dressing


  • Preheat oven to 500 degrees F.
  • In a large bowl, add olive oil, hot sauces, salt, pepper, garlic powder and paprika. Mix well. Add potatoes and coat evenly.
  • Spread potatoes on a greased 9x13 baking dish. Scoop potatoes into the baking dish with a slotted spoon, leaving some of the olive oil mixture in the large bowl.
  • Bake potatoes 20-25 minutes, stirring halfway through.
  • While the potatoes are cooking, add diced chicken to the large bowl with the leftover olive oil mixture. Let chicken marinate while the potatoes are roasting.
  • Once the potatoes are crispy, remove from oven and place on the stove. Lower the oven temperature to 400 degrees F.
  • Place uncooked chicken on top of roasted potatoes and cook for 20 minutes, or until the chicken is cooked through.
  • A few minutes before the chicken is done, add the topping ingredients to a bowl and mix well.
  • Once the chicken is cooked¬†through, sprinkle¬†the topping mixture on top and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
  • Drizzle dressing over casserole and serve.
  • Enjoy!