Sunday, April 29, 2012

Buffalo Chicken Casserole

This was SO great!  I made it the same weekend that we made these yummy cookies!  It is a great  dinner to serve to out-of-town guests :-D!  Successful Together can vouch for that :-P!

Original recipe was found here!

Buffalo Chicken Casserole
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  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 
  • 8-10 medium potatoes, cut into 1/2-inch cubes
  • 1/3 cup olive oil 
  • 1 1/2 tsp. salt 
  • 1 TBS. freshly ground pepper 
  • 1 TBS. paprika
  • 2 TBS. garlic powder  
  • 6 TBS. hot sauce 
Topping Ingredients
  • 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 
  • 1 c. crumbled bacon  
  • 1 c diced green onion
  • 1 c diced mushrooms {optional} (I added this to a second batch I made - but my household LOVES mushrooms!)


1)  Preheat oven to 500F, spray baking dish with cooking spray.
2)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  
3)  Add the cubed potatoes and stir to coat.  
4)  Scoop the potatoes baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  

5)  Bake the potatoes for about 50 minutes (both times I made it, it took 5-10 minutes longer), stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  
6)  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Put in Fridge to marinate.


7)  When potatoes are done, remove from the oven and lower the oven temperature to 400F.  
8)  Top the cooked potatoes with the raw marinated chicken.  
9)  In a bowl mix together the cheese, bacon, green onion, and mushrooms.
10)  Top the raw chicken with the cheese mix.  

11)  Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through.  

We served with Ranch Dressing -- yummy yumminess!

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