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This Buffalo chicken casserole recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe, and to my surprise, it tasted even better.
Ingredients
- cooking spray
- 6 tablespoons hot pepper sauce
- 1/3 cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 ½ teaspoons salt
- 8 potatoes, cut into 1/2-inch cubes
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
- 1 cup crumbled cooked bacon
- 1 cup diced green onions
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 500 degrees F (260 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Step 3
Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.
Step 4
Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet.
Step 5
Mix chicken into remaining sauce and allow to marinate while potatoes roast.
Step 6
Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
Step 7
Reduce oven heat to 400 degrees F (205 degrees C).
Step 8
Spread chicken cubes over roasted potatoes.
Step 9
Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.
Step 10
Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat10g | 51% |
| Cholesterol93mg | 31% |
| Sodium1245mg | 54% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber5g | 16% |
| Total Sugars2g | |
| Protein34g | |
| Vitamin C43mg | 213% |
| Calcium216mg | 17% |
| Iron3mg | 15% |
| Potassium1037mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was my recipe and I made some shortcuts that weren’t put in the original recipe. Instead of using the tobasco sauce, garlic powder, and paprika mix, I used a jar of HOOTERS hot wing sauce. I added some olive oil to it to keep it from burning and to coat the potatoes. Then baked them as the recipe states. Also, not having time to thaw and cube chicken, I used a bag of Fajita chicken pieces, precooked and thawed. It was perfect and took half the time.
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easy to do! very tasty! wow soo good!! my husband loved it too.
cooked a few veggies with. thanks! -
This recipe is incredibly filling and comforting. I didn’t have much hot sauce in my fridge so I used a blend of Tapatio, water and tomatoes from the garden and followed the recipe the rest of the way per suggestion. I had some time on my hands, which is a good thing because this recipe takes a minute to cook, but it’s worth the wait. I got the whole, “You’re such a good wife,” love-talk from my husband afterwards. I’d cook this again. 😉
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Great recipie!!! Some what spicy when using Frank’s Red Hot hot sauce. Added a little Rootie’s blue cheese on top and it was awesome!!! Husband and son both loved!!!
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Devoured by both myself and my husband! I knew he would love it, but I was surprised at how much I did, too. I followed the author’s shortcut except that I used Frank’s Buffalo Wing Sauce. I used red potatoes and left the skin on. Instead of putting raw chicken in with the roasted potatoes, I sprinkled it with the paprika, garlic powder, and seasoning salt, then sauteed the chicken in olive oil until cooked. I added about a half cup of wing sauce and 3 tbsp unsalted butter to the cooked chicken (this was for a half-recipe) and simmered for about 10 minutes before adding to the roasted potatoes. Chives are a no-no for my hubby, unfortunately, but this was DELICIOUS anyway! I should have made the full amount! I’ll be making it again in 2 days when friends come over to watch a football game, and will keep it warm in the slow cooker. Thank you so much for sharing this recipe, MammaK! 🙂
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I doubled the sauce, dividing it as I coated 9 medium potatoes, then used the second half to coat 3.96 lbs of chicken because that is what I had on hand. I am glad I did! This was ssoo good, even my extremely hard to please fiancee approved. I did serve sour cream on the side that we ended up mixing into our individual servings. Thank you for a delicious new recipe!
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I halved the recipe, used the Hooters wing sauce and it was delicious! Hubby loved it but, amazingly, so did I! I also did not add the bacon and the chopped scallions until after I took it out of the oven. That way the scallions stayed fresh and the bacon didn’t get over-crisp. We topped with a little bit of sour cream. Great flavor combination!
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This recipe seems VERY labor intensive to me, but I simplified it by cooking the chicken first, then shredding it when it cooled. We topped with sour cream and everyone was happy!
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I made this for my husband and I ended up really liking it too! It would be even better with some sour cream on top.
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My boyfriend and I LOVED this! I halved the recipe since I was only cooking for two. I was concerned about all the potatoes getting done but I followed the directions and stirred them every 10 minutes and since I halved the recipe it only took them like 30 minutes to get done. I didn’t add the bacon til after it was done because I didn’t want it to get too crispy. The only thing I will do differently next time is add more hot sauce it wasn’t quite spicy enough but the flavor was amazing. Thanks for the recipe!
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This was very good!
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I used Frank’s Hot Sauce and Turkey bacon to make it a bit healthier. My husband is not a cheese fan (sympathy accepted!) so it was a bit dry. No doubt cheese and sour cream would have made this 100% better, but it was definitely a winner as it was!
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I just tried this recipe. I made a few modifications. First, made the sauce as directed for the potatoes, then roasted the potatoes at 450 for 40 minutes. Made additional sauce for the chicken but added a few tbs of butter then added the chicken to soak up the flavors. Started with a whole roasted chicken and cut it into bite size pieces after removing the skin. This saved a step and I didn’t like the idea of putting raw chicken on the potatoes. After I took the completed dish out of the oven, added a fried egg to the top. It added just the thing needed to take away any dryness. Will definitely make this again…..but for brunch I think.
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I just tried this recipe. I made a few modifications. First, made the sauce as directed for the potatoes, then roasted the potatoes at 450 for 40 minutes. Made additional sauce for the chicken but added a few tbs of butter then added the chicken to soak up the flavors. Started with a whole roasted chicken and cut it into bite size pieces after removing the skin. This saved a step and I didn’t like the idea of putting raw chicken on the potatoes. After I took the completed dish out of the oven, added a fried egg to the top. It added just the thing needed to take away any dryness. Will definitely make this again…..but for brunch I think.
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I simplified this as well. I did take the suggestion of using pre-made buffalo sauce (Hooters). Dumped halft of the sauce over the cubed potatoes prior to baking them. I also baked a few chicken breasts during the same time the potatoes were sitting in the oven. Cut them into cubes after cooked and used rest of buffalo sauce on them before mixing them together with potatoes. Then all I had to do was top with cheese and bake it to melt.
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Loved it. Didn’t stray from the recipe other then to triple the sauce amount (Had a lot of potatoes). Everyone was raving about it for the rest of the day!!!
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I made this tonight for dinner. My family and I just LOVE it!!!! So delicious! I doubled the sauce, as we like hot and spicy food, and we added a bit of sour cream on the top after we dished up the plates. Fantastic! Would definitely make this again and again!
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This recipe is FANTASTIC!!! The whole family, even the kids, loved it.
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Great recipe!! Potatos were perfect and great as a comfort meal!
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Made the modified recipe with Frank’s Hot Sauce, and it was extremely hot! Next time, I’ll try making the sauce as directed. Didn’t have green onions, so I used minced onion & mixed with the chicken & potatoes. Put a layer of cheese, bacon, chives & topped with cheese (very good!). Next time, I’ll try making the sauce as directed. Good, but HOT HOT HOT!!! Thanks mamak!
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I’m giving this five stars because the whole concept and final product was amazing and one of our new favorites! But I did do my own version of this recipe (as I usually do!) I roasted the potatoes at the time & temp suggested but with just a drizzle of olive oil and some garlic salt and pepper. Then I had some chicken that I had precooked and shredded, so I tossed that on top then poured the wing sauce over top of everything and mixed together, topped with cheese and put back in the oven until everything was heated thru. For the wing sauce I used some of Franks wing sauce but to tone it down a little I added butter and garlic. Thought I’d share my own twist on this delicious recipe!
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Totally cheated on this one. I never make anything exactly as written, but this one was too labor intensive so I sped it up a bit. Followed the instructions for the sauce somewhat (got a 6 yr old that’s not fond of really spicy food, yet) so I made it a bit milder than called for, and the bacon, but that was about all of the recipe I followed. I used Alexis Home fries, from the freezer section and Tyson’s breaded chicken tenders. My version is pretty high up there on the calorie count, but hey, we can splurge every once in while. I liked the idea of the recipe very much, but I needed to cut out some of the time involved (20 min prep time? Who you kidding?)so I went all “Sandra Lee” on it.
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quick, easy and delish!
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Delicious but very rich and greasy
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I love buffalo sauce but do not eat wings, so I was looking for something like this for a while, I’m so happy I tried it. I did pretty much the same, but I did bake the chicken and potatoes separate, once it was baked I put all of it together and sprinkled with cheese (just a little less than recipe called for) the bacon and chives and put it back in the oven to melt the cheese. chicken stayed moist, it made a lot of liquid from its own juices. Thank you for this recipe.
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This was our 2013 Superbowl Dinner with guacamole and non-fat sour cream on the side. I omitted the salt, used Kraft non-fat shredded cheddar cheese and turkey bacon. I also used a whole bottle of Frank’s chicken wing sauce for the hot sauce. I put my air-bake cookie sheet under the 9×13 dish because the hot sauce tends to burn easy. It looked just like the picture. Thank you mammak!
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what is the serving size 1 cup or is it more or less
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I wanted to love this and it had high ratings, but it just didn’t work for me. We’ll eat it this week but the taste was off. I won’t be making this again.
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Used Sweet Baby Ray’s Buffalo wing sauce. Very delicious. Used pepper jack cheese.
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We decided to add a drizzle of ranch dressing to the top and it was perfect. Wonderfully delicious!
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Just made this while we were snowbound-5 star all the way-it was great as i had all the ingredients on hand-i too cooked my chicken before putting it on the potatoes-i actually baked the chicken at the same time the potato base was baking- and i also used Franks Buffalo sauce instead of the regular hot pepper sauce-the casserole was gone in no time and i know i’ll be making this again-thanks mammal
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sooooooo delicious! I am a beginner cook and I was able to successfully make this dish and it was so yummy. I told my husband I would be making it again and he said “YES YOU WILL BE!”
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It tasted great with Frank’s RedHot and cooking the chicken before putting it on the roasted potatoes. I just pan fried the chicken marinated in RedHot with a little olive oil and added it on top of the potatoes with the cheese, bacon, and green onions. Delicious! Will make this again.
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Tried it. Thought it would be great. Didn’t enjoy it. Way too spicy. Just not our taste.
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This is good with heat-control modifications. I roasted the potatoes in garlic powder, olive oil, and pepper. I, like other reviewers, didn’t like the idea of putting raw chicken on cooked potatoes, so I cooked the chicken on its own in butter with about 10 drops of hot sauce, garlic powder, and pepper. When the chicken was done, I took the roasted potatoes out of the oven and mixed in about 1/4 cup of cheese. I then topped it with the rest of the cheese, the cooked chicken, the bacon, and the green onions and baked it for another 10 minutes. I served Sweet Baby Ray’s Buffalo Chicken Dipping Sauce on the side. Everyone loved it, and my heat sensitive seven year old gobbled up the chicken. I thought the hot sauce gave the chicken a bit of a delicious bit, but he didn’t notice. This is a keeper!
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SPICEY!!!!! WOW!! My mouth is still on fire!!! My husbands face turned bright red and we both like spicey but not this one!! Have a cold drink in hand to put out the fire! I made only 1/2 recipe but made the whole recipe of the marinade. I was sure the ingredients were the wrong amounts. 6T hot pepper sauce? 1 T pepper?? I halved the hot pepper sauce to 3T but put in the 1 T pepper minus a little. If I ever make this again I will only put in 1 teaspoon pepper. I believe it was the pepper that was so hot. I also added cut up chicken cubes to the pan and cooked it several minutes. I didn’t like adding the raw chicken. It is a lot of work to make this. I wondered about using a bag of thawed cubed hash browns, Franks Red Hot Hot sauce, to speed things up. I believe this could be tweaked and it would be yummy. I may try it another day.
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Wow! Yummy! I only put half the pepper sauce in because I didn’t want to kill everyone and I wanted my kids to like it. It was PLENTY hot this way.
I cooked the chicken first also.
It’s a keeper. -
Very nice. But I would prefer more potatoes and less chicken.
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My daughter said I just had to try this recipe. When I try a recipe I always make it exactly as written the first time…myself, my daughter and son-in-law…loved this recipe. It was a tad spicy for me but they both loved it and my son-in-law said “the next time make it spicier”. Well, I am making it again tonight for dinner, and I will not change a thing. Thank you so much for the recipe, mammak!
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This. Was. Fantastic. I followed the recipe almost exactly. Only change was I sauteed the chicken in the leftover sauce just to brown a bit before putting it over the potatoes…then cooked the rest of the way in the oven. Yes, it’s a little time consuming, but SO worth it. My husband absolutely LOVED it. He also said it went perfect with a cold beer. 🙂
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This was such a surprise! So delightfully satisfying. the addition of crumbled bacon on top really added. I served this with the option of ladling ranch dressing on top. Grandkids were wow’d!
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Darn good! Has heat but what the heck you didn’t make this for it delicate flavor. Will make again, Thanks for the recipe.
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This was so good, My family really enjoyed this!! I did only add three tbs of hot sauce instead of 6 and three tbs. of Worcestershire sauce. was a little less spicy.
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Made it almost exactly as posted, but I added about 2T of ranch dressing to the sauce mixture to cool it down a little. I like dishes with potatoes since they’re cheap and I’m a student (but really, everyone likes cheap stuff, right?) but they can get a little bland. I didn’t have bacon or chives, but this was still very much not bland.
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Very tasty. I don’t care for pepper so left the black pepper out and used wing sauce. The result was not hot at all. I am thinking of trying it again but using roasted cauliflower instead of the potatoes.
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Just made this for a potluck today and was told I didn’t bring enough! I used the bacon grease for the oil and Frank’s Red Hot Sauce. Put the raw bite size chicken on top of potatoes and covered with cheese and bacon and it came out perfect! Will definitely make this again.
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This recipe is very good! I changed some ingredients to suit my family’s nutritional needs, but it was still very good.
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(UPDATE!!) MADE THIS AGAIN TONIGHT AND ADDED SOME CREAM CHEESE AMAZING!! THATS EXACTLY WHAT IT NEEDED!!! MIXED CREAM CHEESE WITH RANCH LIKE I WOULD IF I WAS MAKING CHICKEN DIP! THEN I CRUSHED SOME TORTILLA CHIPS ON TOP BEFORE BAKING… TO DIE FOR!!! i WILL MAKE THIS AGAIN WITH MY TWEAKS!! Ok hmmmm i thought this was just ok i felt like it was missing something.I did roast my potatoes first used a regular baking dish those were my only changes.I love the concept of this recipe so its worth trying again with some tweaking. For a little extra kick i drizzled some ranch dressing over the top im thinking incorporate either ranch or creamcheese in the potatoes or try using so m e Velveeta i will update my review next time around…lol
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Great recipe! Hubby and I loved it and since we were cooking for two I made a half batch, which was perfect! The only thing i did different was to cook the chicken first in the remaining sauce then added it to the baked potatoes. It saves a little bit of baking time!
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I loved this!
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This was good. Nice combination of flavors. Not healthy at all, but I guess I can splurge every once in a while. Made two batches and froze one for later. I think it is a little more work with having to cook the potatoes ahead, but since it freezes and reheats so well, I just make sure I make double every time I make it so I feel like the time it takes is justified. 🙂
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Made 2x now. and I still haven’t had any….gone before I can get to it. It must be awesome. So, I will be making it a regular in my home. Told it’s not spice hot just perfect.
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This recipe probably would have been better with less pepper!
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Made this recipe almost exactly as written. Added some green peppers but that’s it. It was super yummy and we all couldn’t quit eating it. But it was so hot that it made our tender tummy’s sick. The left overs are even better. We topped it with ranch dressing but it still didn’t take enough heat away. I probably will still make it again though it was that good!
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A newly found favorite! So good, must try!
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I was in the mood for Buffalo chicken, but I needed more to make it a meal, so I was just going to roast some potatoes. Then I found this recipe! Just what I needed rolled into one.
My amounts were less, since it was just for two, but used more hot sauce (Frank’s & Tabasco Buffalo; we like it hot)and omitted the cheese & bacon. Served with cut carrots & celery & blue cheese on the side. I’m thinking maybe I’ll incorporate the carrots & celery into this casserole in the winter, with maybe some crumbled blue cheese on top. Great recipe, I will make this again! -
I will definitely be making this again! I used Frank’s Red Hot sauce and only had chicken legs/thighs on hand. I boiled the chicken and shredded it. I needed some chicken broth to freeze anyway and knew with only having the legs/thighs it would be easier to do this way. Sooo Good!!
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I made this recipe for dinner today and i used the authors shortcut version. It was a huuuuuge hit with my boyfriend who can be pretty picky. I will absolutely be making this again it was super good
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My husband LOVES this. We eat it at least once or twice a month. Awesome recipe, I followed it exactly.
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Made this last night for my family and wanted it to be a hit! I used Frank’s red hot and for us, it wasn’t very spicy. We thought it was dry, like it was missing something. I also thought it would be more like a casserole. It was more like breakfast potatoes with chicken. Not going in my recipe box.
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Amazing!
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I have made this recipe twice and both times the family loved it.
I love how easy this is to make. I love red potatoes and used them instead of Yukon gold. I.added a couple of dashes of red pepper flakes because we love spice.
I served it with collard greens. Great recipe. -
This one of the family’s favorite meals! Its easy to make and great to eat!
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Instead of green onions, I used yellow onion. Added the onion with the potatoes. Also added a cup of chopped celery with the chicken. Gives a little crunch and is very nice.
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Liked it as written, the first time I made it. Loved it with a couple of changes. It was too spicy for us the first time, so I halved the hot sauce . For the chicken, I added about 1/2 cup of ranch dressing to the remaining hot sauce mixture , after the potatoes were tossed in it, and let it marinate in that while the potatoes were cooking. Then I cooked the chicken in that ranch-hot sauce marinade with some diced onions before adding it to the potatoes. With the chicken cooked before adding to the potatoes, the potatoes were much crisper….they became a bit soggy with the chicken having to cook on top of them. Just a personal preference, but my family loves it this way.
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I decided to make this meal to venture outside the box.
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We loved it! One of our favorites I used red hot buffalo sauce and topped it with ranch and it was perfect!
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This recipe was okay … I halved it as it was only two of us eating and thought we’d have the leftovers the next day. We found it very dry … needs something else but I’m not sure what? Don’t think I’ll be making this again!
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So easy to make, and serious comfort food!
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Twice in a week I found recipes on here that got a full four thumbs from my family. Truly something to celebrate! The only actual change I made was in the amount of the hot pepper sauce. I just splashed in enough so that it seemed right, but we tend to like thing spicier. I wound up doubling the “marinade” recipe since there was nothing left to saute the chicken chunks in after doing the potatoes. I then cooked the chicken so that it was at least cooked on all sides with no pink showing before transferring it to the oven for the final bake. Even with the extra hot sauce I used it bakes up very mild, so have plenty of extra on hand if you like a true buffalo kick.
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Cooked this for the super bowl and everyone loved it. The pepper does kick the spice up but we all love spicy so this was perfect for us. I also boiled and pulled the chicken than left it in the sauce while the potatoes cooked and added a little butter to the sauce recipe.
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I made a few adjustments but the only one that did not like it was my husband. He has different taste than the kids and I.But I used french fries instead if potatoes and chipotle tabassco sauce instead if plain hot sauce. It was so good. not to hot at all
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Yummy! I wasn’t sure what size or kind of potatoes, so I used 900 grams of red potatoes, with the skin. I used Frank’s Original Red Hot Sauce. We’re trying to cut calories around here, so I used half of the olive oil, substituted some of the cheese with reduced fat cheese, and reduced the bacon to 4 slices. Awesome recipe.
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Tried this tonight, it was pretty good. I think next time I will leave out the chicken. I baked the chicken separately then let marinade in the sauce. I just didn’t think the chicken added anything to the recipe as far as flavor. I tripled the sauce and added a little brown sugar because the first 1/2 of the potatoes used up all of the sauce. This would make a great side, again minus the chicken. And I mixed the cheese into the potatoes instead of just on top.
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My family LOVES this recipe and it’s become expected on Friday nights. It’s great the way it is, but over the past year I’ve made some changes to it. I’m trying to lose weight, so now I use only 1T olive oil and 1/3 cup chicken broth. It makes very little difference in taste, but reduces the calories significantly, especially since we only get 7 servings from this and not 10. I leave out the salt. I partially cook the chicken in the pan with the leftover spice mixture. And finally, one day I didn’t feel like cutting up the potatoes, so I used a French fry cutter instead. The kids loved it and now they always volunteer to cut the potatoes into fries for me, so that’s what we do now. This recipe is a definitely winner in our house.
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Fantastic recipe! My teenage son and husband devoured it. I doubled the recipe for this reason! I’m not a fan of much spice, so I topped my own helping with sour cream on top and this cut the spicy flavor a lot. Even though I don’t like a ton of heat, I must say the flavors of all the ingredients,just as listed, was really quite delicious!
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I cooked potatoes first and then fried them to brown.. mixed wet ingredients and added cold cut up chicken to heat…. then poured over potatoes in greased casserol dish, added can of drained corn as well…..
Much easier and less messy…… -
Loved it!!! Used low fat cheese and turkey bacon. Will use regular cheeses next time though because low fat doesn’t melt as nice and goes abut dry. Also made some homemade blue cheese dressing to accompany. Yummy! Sliced potatoes thin in rounds and microwaved for a few minutes to save bake time before I coated with hot sauce mixture. They baked with a crisp which I loved. Family really enjoyed it too! Will make again for sure
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This recipe was very easy to make the only change I would make is less salt, most definitely making it again…
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My entire family loves this recipe so much that it has become a regular meal in my home. I did make one change I did not heat the sauce. I just coated the potatoes and then roasted them as written and it came out great.
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We love this recipe. I do use a wing sauce but still add the paprika, garlic, salt n pepper. My only problem is the oven REALLY heats my house up. Made this last night for probably the last time until fall. 🙁 One thing I have learned, when I make the marinade, I remove maybe a quarter to third cup before tossing in the taters. I still try to leave marinade behind though. Then when I put the cut up chicken in the bowl, I add the reserve sauce. I bake the bacon to very crispy while prepping the taters. Then use the bacon grease in place of olive oil. Once the taters are in the oven (takes about 40 minutes for the taters, stirring every 10 or so), I prep the chicken. Once the chicken goes on top of the taters, I prep the topping (I do bake the chicken for about 5 minutes before topping the dish). Then, I stick the casserole back for about 10 minutes. Perfect. I serve with a green salad and lots of my homemade ranch dressing (I make my own seasoning blend then mix with plain yogurt ~ use buttermilk to thin to dressing consistency).
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I made this, as written, the other night and both my husband and I loved it. Oh, I didn’t add the salt but that’s a personal preference. I felt the hot sauce, cheese and bacon would have ample sodium for our taste and it did. If I served it to guests I would probably suggest to them what I always suggest regarding food I cook, “you may want/need more salt”.
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Honestly, I wouldn’t recommend wasting bacon or chicken on this recipe. the best part was the potatoes– the rest really didn’t contribute anything. When I made the sauce, I found that it was thick (more of a paste than a sauce) because 1/3 cup of oil and 6 tbs of hot sauce is not enough liquid to absorb the vast amounts of powdered spices. the potatoes themselves were quite good, but as a casserole I will not make this again.
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This is amazing I just made two changes to make more kid friendly I only used 2tbls of hot sauce and added a hidden valley ranch packet
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Loved this, already want to make it again!!!
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I love this. I roast the potatoes for 20 min at 500, add wing sauce at the half way mark. I use the precooked chicken and bacon. Mix more sauce over chicken and bacon. Then add the potatoes. Mix it all together and put it in a casserole dish and bake for 20 more minutes at 375. Add cheese bake for 10 more min.
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My family and myself loved this recipe. However I did the same using franks wing sauce to marinade only the chicken. The potatoes I took and tossed with olive oil and two ranch packets,and roasted and followed the remaining steps as usual.
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The only thing I did differently was saut? the chicken and leave it warm on stove top while potatoes cooked- then I topped potatoes with chicken and cheese and bacon as the recipe said – it was amazing!! I’m going to tell my son in college as a short cut to use frozen potatoes or tots and already cooked buffalo chicken
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MORE SHORTCUTS: I used a bag of country style hashbrown potatoes, seasoned and fried them on the stovetop. Cut up and cooked the chicken, added the buffalo sauce, then assembled the casserole. Popped it into the microwave to melt the cheese and heat the bacon bits. Delish and ready in 30 minutes. Served with sour cream on top. My family devoured it.
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My family loves this. Easy to throw together & great on a cold night. Top it with sour cream!
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I did change a couple of things here.
I have some wimpy family members here so I used half as much “Hot Sauce, and the same amount of “Apple Vinegar” to keep that Buffalo taste.
I also pan fried the Bacon, almost an entire pound ( I like Bacon). After the Potato mixture was cooked, (almost an hour) I placed the chicken over the Potato’s for 20 minutes at 400 degrees until done.
Then half of the cheese mixture, then an entire 16 ounce container of Sour Cream, and the remaining cheese. Then back into the oven for 10-12 minutes with the heat OFF just to melt the cheese. -
This has became one of my husband’s favorites. I make the buffalo sauce used in the recipe, and it turns out wonderful. We love it served with sour cream.
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Used half the amount of black pepper, I also used frozen southern style hash browns thawed. It was great, i drizzled bleu cheese dressing on top before serving.
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My family loved it.
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My mom makes this every once in a while. Absolutely love it!!! The only thing she does different is she doesn’t put hot sauce on the potatoes until they are done.
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Made this recipe last night. However, since I am not a fan of Buffalo Sauce, I omitted the hot sauce and replaced it with Ranch Dressing. It was a hit and only a small amount was leftover. I used red potatoes with the skin on, and it only took about 30 minutes for them to cook in the oven, I pre-cooked the chicken before adding it to the potatoes. Total cook time for this was about 45 minutes. Will try making this again, and may add a little barbecue sauce, or a smaller amount of the hot sauce with the ranch. I also think it would be good with some chopped onion added to the potatoes.
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I made the used chicken strips cut up and cooked in a skillet then topped with hot wing sauce before adding to the potato mixture.
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Love this recipe! It?s the perfect go-to meal!
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Saw a recipe similar to this on Facebook and had to try it. It was a bit spicy for me, but my hubby loved it. Fantastic!
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Okay this is way too delicious to confine to potlucks and special occasions! I wouldn’t have changed anything I I had the right ingredients on hand. That being said, I used franks hot sauce, I had no bacon :/ and I only had sharp cheddar. This was still amazing! I had a craving so I crunched up nacho Doritos mixed in…. Oh my sweet America Fabulous!!
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