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Buffalo Chicken Casserole

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 6 tbsp Red Hot
  • 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.