We are huge casserole fans. There's just something easy and comforting about baking a full meal in the oven and having it come out warm and bubbly ready to eat. With football season practically around the corner I crave buffalo chicken for some reason. We love our Buffalo Chicken Sliders, but this Buffalo Chicken Casserole is even better because it includes potatoes!
Buffalo Chicken Casserole
One of my absolute favorite side dishes is our Pulled Pork Baked Potato. Growing up we ate a ton of potatoes as a side dish, but nothing that came close to combining potatoes and meat. Oh, and did I mention cheese too. In our house the winning combination is meat, potato and cheese. There's just nothing that comes as close to perfection as that winning combination. The best part is that this casserole combines all three and it has a little extra kick to it. As buffalo chicken should.
The recipe appears to be more complicated then it actually is. I wanted to be sure that it was clear that the potatoes would need to be roasted before adding the chicken to the casserole. Otherwise you'll end up with one of two things. Either dried out chicken or hard as rocks red potatoes. Believe me you don't want either so be sure to roast the potatoes and then add in the chicken. The extra steps and time is well worth the wait. I promise!
- Red Hot sauce
- Olive oil
- Garlic powder
- Black pepper
- Chicken cutlets
- Shredded Mexican cheese
- Green onions
- 6 tbsp Red Hot
- ⅓ cup olive oil
- 2 tbsp garlic powder
- 1 tbsp ground black pepper
- 1 tbsp paprika
- 1 ½ tsp salt
- 2 cups chopped potatoes
- 2 lb chicken cutlets cut into pieces
- 2 cup shredded Mexican cheese
- ½ cup green onions diced
- Preheat oven to 500F. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat. Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- Top the raw chicken and roasted potatoes with shredded Mexican cheese and diced green onions.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted.