Casseroles – they’re like old friends, comforting yet misunderstood. For many of us, they conjure up memories of mom’s tuna noodle casserole, which, let’s be honest, didn’t always look or sound appetizing.
But what if I told you there’s a casserole that could change your perception forever?
Enter our Buffalo Chicken & Potato Casserole, a game-changer that marries the bold flavors of hot sauce, cheese, bacon, and tender chicken with crispy potatoes. Stick with me, and I promise you’ll never think of casseroles the same way again.
Table of Contents
Why You’ll Love this Recipe
A dish so irresistible that it vanished from my dinner table within minutes, devoured by a husband who swore off casseroles.
It’s a win-win for everyone.
This isn’t your typical casserole; it’s a flavor-packed masterpiece. Chicken and potatoes drenched in hot sauce, topped with cheese and bacon – a symphony of flavors that’ll have you singing its praises.
Other Buffalo Chicken Recipes
- 2 lbs boneless, skinless chicken breast: The star of our show, these cubes will soak up the hot sauce goodness.
- 8 medium potatoes: Crispy, golden potatoes form the hearty base.
- 1/3 cup olive oil: Provides that essential moisture and helps achieve the perfect texture.
- 1 Tbsp ground paprika: Adds a smoky, earthy note to balance the heat.
- 2 Tbsp garlic powder: For that aromatic punch.
- 1/2 cup Frank’s Red Hot Sauce: The fiery heart of our casserole.
- 2 cups shredded Mexican cheese: Creamy, melty cheese – need I say more?
- 1 cup bacon, cooked and diced: Because everything’s better with bacon.
- 1 cup green onions, sliced: Freshness and a hint of zing.
- 1/2 cup sour cream: The cool, tangy finish that ties it all together.
Substitutions & Additions
Feel free to make this recipe your own! Swap chicken for tofu for a vegetarian twist or use sweet potatoes instead of regular for a different flavor profile. If you like it extra spicy, add a few dashes of hot sauce or a sprinkle of red pepper flakes. Get creative!
How to Make this Recipe
Let’s dive into the delicious details of crafting your Buffalo Chicken & Potato Casserole. First, preheat your oven to a toasty 475°F and give a 9×13 baking dish a quick coat of non-stick cooking spray. While that’s warming up, it’s time to work some magic in the kitchen.
In a roomy bowl, create a flavor explosion by whisking together olive oil, a pinch of salt, some pepper, a dash of paprika, and a generous sprinkling of garlic powder. The pièce de résistance? Frank’s Red Hot Sauce. This fiery elixir brings the heat that’ll set your taste buds dancing. Now, toss those potato cubes in this heavenly mixture until they’re coated to perfection. Those potatoes are going to be the crispy, golden foundation of your casserole.
Next up, those chicken chunks. They’re about to take a spicy plunge into the remaining hot sauce mixture, marinating while the potatoes work their magic in the oven. Once the potatoes are crispy and divine, give your oven a little breather and lower the temperature to 450°F. Now, spoon that marinated chicken on top of the potatoes. The oven’s still the star here, as it works its magic for another 20 minutes or until the chicken reaches its juicy, tender best.
We’re not done yet! Before you start salivating uncontrollably, sprinkle the whole shebang with shredded Mexican cheese and return it to the oven for about 5 minutes. What emerges is a cheese-lover’s dream.
Finally, exercise a little patience – let your masterpiece cool for 15 minutes. And then, the pièce de résistance: top it off with crispy bacon, fresh green onions, and a dreamy drizzle of sour cream.
There you have it – your Buffalo Chicken & Potato Casserole, crispy, spicy, cheesy, and downright irresistible. Get ready to impress your taste buds and your dinner guests! 🍗🧀
Cooking Tips & Tricks
- For an extra crunch, sprinkle some panko breadcrumbs on top before baking.
- Craving a healthier version? Swap sour cream for Greek yogurt.
- Customize the level of heat with more or less hot sauce.
- If you’re a blue cheese fan, crumble some on top before serving for that classic Buffalo wing flavor.
This casserole shines on its own, but consider serving it with a side salad or some fresh celery sticks to balance the heat.
Don’t forget a side of ranch dressing for dipping!
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for that irresistible crispiness.
Can I use bone-in chicken? Yes, you can, but adjust the cooking time accordingly to ensure it’s cooked through.
Can I make this in advance? Absolutely! Prepare everything and assemble the casserole, then refrigerate until it’s time to bake.
What if I’m not a fan of hot sauce? You can use BBQ sauce for a milder, smokier twist.
So there you have it – the Buffalo Chicken & Potato Casserole that changed our perception of casseroles forever.
It’s a symphony of flavors, a harmony of textures, and a dish that’ll keep you coming back for more.
So go ahead, give it a try, and let’s celebrate the casserole, reinvented.
Buffalo Chicken and Potato Casserole
- 2 lbs boneless, skinless chicken breast cut into 1-inch cubes
- 8 medium potatoes cut into 1-inch cubes
- 1/3 cup olive oil
- 1 Tbsp ground paprika
- 2 Tbsp garlic powder
- 1/2 cup Frank’s Red Hot Sauce
- 2 cups shredded Mexican cheese
- 1 cup bacon cooked and diced
- 1 cup green onions sliced
- 1/2 cup sour cream
- Preheat oven to 475° F. Prepare 9×13 baking dish by spraying with non-stick cooking spray; set aside.
- In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce until combined. Add potatoes and toss to coat.
- Scoop the potatoes into the 9×13 baking dish, leaving behind any extra hot sauce mixture in the bowl.
- Bake the potatoes at 475° F for 20 minutes, until cooked and crispy on the outside.
- While potatoes are cooking, add the chicken chunks to the bowl with residual hot sauce mixture and toss to coat. Allow chicken to slightly marinate while potatoes are cooking.
- When potatoes are finished, take them out of the oven and lower the temperature to 450° F. Scoop out chicken with remaining hot sauce and add to top of previously cooked potatoes.
- Continue cooking at 450° F for additional 20 minutes or until chicken is done.
- While chicken is finishing cooking, add cheese to top of casserole and return to oven to melt cheese; about 5 minutes.
- Remove from oven and let cool for 15 minutes. Before serving, top with cooked bacon, green onions, and drizzle of sour cream.