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Crispy cubed potatoes topped with buffalo chicken, diced bacon, and shredded cheddar in a casserole dish to make Buffalo Chicken Casserole.
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4.96 from 21 votes

Buffalo Chicken Casserole

Made with chicken, potatoes, bacon, and cheese, this Buffalo Chicken Casserole delivers all the bold flavor of buffalo wings in one easy, hearty dinner!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Kristen Chidsey

Equipment

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.
    Potatoes seasoned with buffalo seasonings spread out in a white casserole dish.
  • 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.
    Cubed chicken breasts in mixing bowl being tossed with hot sauce and buffalo wing seasonings.
  • 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.
    Potatoes, chicken, bacon, and cheese, tossed with buffalo wing sauce layered in white casserole dish.
  • 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.
    Potatoes, chicken, bacon, and cheese, tossed with buffalo wing sauce and baked together.

Video

Notes

Potatoes: Feel free to use Yukon gold potatoes or even red potatoes in place of the russet potatoes. 
Bacon: The bacon is optional and the amount can be varied. For crispy bacon, I suggest adding cooked, crumbled bacon rather than uncooked bacon. 
Cheese: Mozzarella or Colby Jack works in place of cheddar. Remember that freshly grated cheese will melt better than bagged. 
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.
Leftovers: Allow the leftover casserole to cool to room temperature and then place into an airtight container and store in the refrigerator for 3 days. To reheat, microwave individual servings for 45 seconds to 1 minute. 

Nutrition

Calories: 417kcal | Carbohydrates: 41g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 453mg | Potassium: 1256mg | Fiber: 3g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 13.2mg | Calcium: 178mg | Iron: 2.6mg
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