Buffalo Chicken and Roasted Potato Casserole
This buffalo chicken casserole with plenty of spicy flavors mimics the taste of Buffalo chicken wings and baked potatoes for a favorite combination.
Meal Type: Greek
Cuisine: Greek
Difficulty: MEDIUM
Prep. Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 453 kcal per serving
Ingredients
- cooking spray
- 6 tablespoon - hot pepper sauce
- ⅓ cup - olive oil
- 2 tablespoon - garlic powder
- 1 tablespoon - black pepper
- 1 tablespoon - paprika
- 1 ½ teaspoon - salt
- 8 - potatoes
- 2 pound - skinless, boneless chicken breast halves
- 2 cup - Mexican cheese blend
- 1 cup - bacon
- 1 cup - green onions
Instructions
- Gather all ingredients.
- Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- 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.
- 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.
- Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes.
- Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition
Energy: 453 kcal | Total Fat: 24 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 95 mg | Total Carbs: 28 g | Fiber: 3 g | Sugars: 2 g | Proteins: 31 g | Sodium: 937 mg | Polyunsaturated: 3 g | Monounsaturated: 11 g
©2026 OnlineCook LLC