Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole
Mmmm……

I must be completely honest. I have tried this recipe for Loaded Potato & Buffalo Chicken Casserole once before. I LOVED it as did my husband! My parents were visiting at the time and they seemed to like it too. When I asked my mom if she wanted the recipe, she said, “No.” I was a bit surprised because I thought she liked it. She told me she did, but it was too much work. I didn’t think this was too much work, but I’m not a retiree either.

I do have a board on Pinterest that I call Tried & Loved where this recipe is now (and will forever) be pinned. So, when meal planning last week, I went there to pull up some things we had enjoyed but I had not yet blogged about. I thought about my mother’s words and decided to assess if I thought it was more work than I remembered. It wasn’t, FYI. The biggest challenge is you have to go to the oven every 15 minutes. If you can handle that, then you will likely enjoy this recipe as much as I do.

To start off, I got most of the prep work out of the way. I washed then cut into cubes 9 potatoes, keeping the skins on. I used the Yukon Gold (or New Gold) potatoes. Then, I cubed 3 chicken breasts, close to 2 pounds. Next up, I needed to mix up the marinade/buffalo sauce. The time I made it before I didn’t have enough sauce to get everything done to my satisfaction. With that in mind, I increased the amounts a slight bit, but still ran a bit short. I think I might double the recipe next time to make sure I have plenty of sauce.  To make the sauce, I used a bit more than 1/3 cup olive oil, 1 1/2 tsp salt, 1 Tbsp fresh ground pepper, 1 Tbsp paprika, 2 Tbsp garlic powder, and only 3 Tbsp hot sauce (Frank’s). The recipe calls for double the hot sauce, but my DH is not a fan of heat. However, 3 Tbsp did not give this recipe any kick, just a bit of flavor.

Once I stirred the sauce, I added the potatoes to it. With tongs, I made sure to coat all the potatoes.  Before adding the potatoes to the 9×13 pan, I sprayed it with cooking spray. Oops. No, I didn’t. I forgot to spray the stupid pan. I would suggest lining your casserole pan with aluminum foil then spraying it with cooking spray. Cleaning that sucker after the potatoes stick to it is not fun!

After the potatoes were added, I put them in the preheated 500 degree oven to roast for 45 minutes. (No, that is not a typo! 500 degrees is for real so avoid this recipe on a hot summer day!)  Every 15 minutes, I would pull out the potatoes and “stir.”  As the potatoes roasted, I added the cubed chicken to the remaining sauce and coated it like I did the potatoes. I placed the chicken back in the fridge so it could marinate until the potatoes were done.  Then, I combined, in a large bowl, 1 cup cheddar cheese, 1 cup Monterey Jack, 1 cup crumbled bacon (okay, I cheated and used bacon pieces from the salad section of the store), and I cup diced green onion. I set the bowl to the side as well.

When the potatoes were done, I pulled them out and placed the chicken on top. Finally, I topped the chicken and potatoes with my cheese mix, and put it back in the oven, now set to 400 degrees, to cook for an additional 15 minutes.

I served the casserole with sides of sour cream and ranch dressing. The sour cream is good on top, but I also love dipping it into the ranch. Oh. So. Good!! The leftovers are pretty fantastic, too.

 

Loaded Potato & Buffalo Chicken Casserole
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Ingredients
  1. 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  2. 8-10 medium potatoes, cut into 1/2-inch cubes (skin on)
  3. 1/2 cup olive oil
  4. 2 tsp salt
  5. 1 1/2 Tbsp freshly ground pepper
  6. 2 Tbsp paprika
  7. 3 Tbsp garlic powder
  8. 3 Tbsp hot sauce
  9. 1 cup shredded cheddar
  10. 1 cup shredded Monterey Jack
  11. 1 cup crumbled bacon
  12. 1 cup diced green onion
Instructions
  1. Preheat oven to 500. (No joke!)
  2. Line 9x13 casserole dish with aluminum foil then spray with Pam or other cooking spray.
  3. Stir together olive oil, tsp salt, fresh ground pepper, paprika, garlic powder, and hot sauce.
  4. Add the potatoes to the sauce. With tongs, coat all the potatoes. Spread potatoes on bottom of casserole.
  5. Place casserole in oven to cook for 45 minutes. "Stir" potatoes every 15 minutes.
  6. As the potatoes roast,add the cubed chicken to the remaining sauce and coat it like the potatoes. Set aside.
  7. Combine, in a large bowl, cheddar cheese, Monterey Jack, crumbled bacon, and diced green onion. Set aside.
  8. When the potatoes are done, pull them out and place the chicken on top.
  9. Top the chicken and potatoes with the cheese mix.
  10. Put the casserole back in the oven, now set to 400 degrees, to cook for an additional 15 minutes.
Notes
  1. Add more hot sauce for more kick.
  2. Serve with ranch dressing and sour cream.
Adapted from Cook Lisa Cook
Adapted from Cook Lisa Cook
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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