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This Buffalo Chicken Casserole features tender chicken, crispy potatoes, savory bacon, melty cheese, and just the right kick of heat. It's hearty, flavorful, and easy enough for a busy weeknight dinner.
Kristen's Keys for Buffalo Chicken Casserole
A few key tips make all the difference between a good casserole and one you will make on repeat!
- Use hot sauce, not prepared buffalo wing sauce. Combined with the garlic powder, onion powder, and chili powder, the hot sauce gives the chicken and potatoes that familiar buffalo-style flavor without adding a separate sauce. The result is a little spicier than traditional buffalo sauce, which works especially well once the melted cheese and optional ranch or blue cheese dressing balance it out.
- Give the potatoes a head start. For golden, crispy potatoes, roast them a bit before topping with chicken. This also helps prevent the chicken from drying out.
- Freshly shredded cheese is worth it. Pre-shredded cheese is convenient, but the anti-caking coating keeps it from melting smoothly. Shred your own for the best gooey finish.
- Make it with or without bacon. Either way, delicious.
5-star Reader Review
This is now one of our favorites! We regularly crave this one. Thanks! Also, if there happen to be leftovers, they're SO good. 😉 -Becky ⭐⭐⭐⭐⭐
How to Make Buffalo Chicken and Potato Casserole
While an easy recipe, this step-by-step provides a few tips to keep prep (and dishes) to a minimum, while delivering a casserole that packs a one-two punch in the flavor department.
Step One: Prepare Potatoes
You can use any type of potatoes you like for this casserole. And peeling is optional. I typically keep the peels on for added fiber. Not to mention, it speeds up the process. 😉
- Season. Toss cubed potatoes with olive oil, garlic powder, onion powder, chili powder, salt, and a bit of hot sauce. This combo gives every bite that bold buffalo flavor right from the start.
- Roast. Spread them out evenly in a large casserole dish (so they roast instead of steam) and bake at 425°F for about 25 minutes, or until the potatoes are just fork-tender.
Step Two: Season Chicken
While the potatoes bake, toss cubed chicken with the same combination of spices used to flavor the potatoes.
👉🏻No need to dirty another dish. Toss the chicken and seasonings in the same mixing bowl used to season the potatoes. You will pick up all that leftover flavor from the potatoes while cutting back on dishes.
Step Three: Assemble Casserole
Once the potatoes are tender, layer the seasoned chicken on top. Sprinkle with shredded cheese and diced bacon.
👉🏻Like crispy bacon? Adding uncooked bacon to the casserole lets the fat render into the chicken and potatoes, adding extra flavor and moisture; for crispy bacon, I suggest adding cooked, crumbled bacon instead.
Step Four: Bake
Return the dish to the oven and bake for another 15 minutes, or until the chicken is cooked through (165°F internally) and the cheese is melted and slightly browned.
👉🏻Options for Serving: Drizzle with blue cheese or ranch dressing and chives if you have them, and watch it disappear. Maybe add some celery and carrot sticks on the side too?!😉
Recipe Modifications
- Speed it up with leftovers. Have extra roasted potatoes or baked potatoes in the fridge? Dice them up, toss with the seasonings and hot sauce, and skip the pre-bake step. The casserole will bake through beautifully in about 15 minutes.
- Use rotisserie chicken. Toss shredded cooked chicken with the hot sauce and seasonings, and layer it over already roasted potatoes. Add cheese and cooked and crumbled bacon, and bake just long enough to melt the cheese, about 10 minutes.
- Use BBQ sauce. Omit the hot sauce from the recipe. Toss potatoes with oil, salt, garlic powder, onion powder, and instead of chili powder, use paprika. Bake as directed. Toss the chicken with ¼ cup BBQ sauce (no other seasonings needed) and proceed with the recipe as written.
More Buffalo Chicken Inspired Recipes
Buffalo Chicken Casserole
Video
Ingredients
- 6 medium russet potatoes, cut into 1-inch chunks
- 1 tablespoon extra virgin olive oil, or canola oil
- 1½ tablespoons hot sauce, divided
- 2 teaspoons garlic powder, divided
- 1½ teaspoons onion powder, divided
- 1½ teaspoons chili powder, divided
- 1½ teaspoons kosher salt, divided
- 1 pound boneless, skinless chicken breasts, cubed
- 6 slices bacon, diced into small strips
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 425℉ (215℃).
- Scrub, dry, and dice the potatoes into 1-inch chunks and place in a large mixing bowl. Add 1 tablespoon oil, 1 tablespoon hot sauce, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt. Toss to evenly coat the potatoes with the seasonings.
- Spread the seasoned potatoes out evenly in a 9x13-inch casserole dish. Bake for 30 minutes, flip the potatoes and continue to bake for 15 minutes.
- During the last 15 minutes of baking, prepare the chicken. Dice into 1-inch cubes and place the cubed chicken into the mixing bowl with the remaining seasoning from the potatoes. Add the remaining 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, ½ teaspoon kosher salt, and ½ tablespoon hot sauce and toss to coat.
- Remove the potatoes from the oven and reduce the oven to 400℉ (200℃). Layer the seasoned chicken over the potatoes, top with shredded cheese, and diced bacon.
- Return the casserole to the oven and bake for 15 minutes, or until the chicken is fully cooked and the cheese has melted. Serve with ranch dressing, bleu cheese, and/or chopped chives if desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2015 and updated in 2025.
As always another winner. I use your recipes 99% of the time.
I absolutely love hearing this, John! And appreciate you taking the time to leave a review 🙂