Best 9 Buffalo Potato And Chicken Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a comforting, flavorful, and easy-to-make dish that combines the spicy kick of buffalo sauce with the tender and hearty comfort of chicken and potatoes? Look no further than the buffalo potato and chicken casserole. This delectable dish is a symphony of textures and tastes that will tantalize your taste buds and satisfy your cravings. With just a few simple ingredients and minimal effort, you can create a culinary masterpiece that will be a hit at any gathering. Let's dive into the world of flavors and explore the steps to crafting this mouthwatering buffalo potato and chicken casserole.

Check out the recipes below so you can choose the best recipe for yourself!

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE



Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

  • Preheat 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 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 Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
  • 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 "left behind" 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.
  • In a large bowl mix all the topping ingredients together.
  • Top the raw chicken with the topping.
  • Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

BUFFALO POTATO AND CHICKEN CASSEROLE



Buffalo Potato and Chicken Casserole image

Fans of buffalo chicken wings will love this spicy chicken and potatoes dinner, made easy with Betty Crocker® Ultimate potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 6

1 box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
Milk, butter and boiling water called for on potatoes box
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
1/2 cup chopped celery
1 to 3 tablespoons Frank's™ RedHot™ Original cayenne pepper sauce
2 tablespoons crumbled blue cheese

Steps:

  • Heat oven to 450°F. Make potatoes as directed on box except use 2-quart casserole, stir chicken, celery and pepper sauce into cheese sauce mixture before stirring in potatoes, and bake about 30 minutes or until potatoes are tender.
  • Immediately sprinkle blue cheese over baked casserole. Serve warm.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g

BUFFALO CHICKEN AND POTATO CASSEROLE



Buffalo Chicken and Potato Casserole image

Hold your man back!!! Meat and potatoes, what more could you want......buffalo wings? You got it! This is very simple and versatile, you could try replacing the potatoes with noodles or use blue cheese dressing instead of ranch maybe even use Ritz crackers instead of corn flakes, just a few ideas, I haven't tried them yet but I'm sure they would be tasty as well. The original is great though...try it first! Based on a recipe from www.bettycrocker.com

Provided by Amber C.

Categories     One Dish Meal

Time 1h5m

Yield 6 1 3/4 c, 6-8 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless chicken breasts, cut in strips
1/3 cup buffalo wing sauce, Frank's buffalo wing sauce is good, I add more cause we like it with more heat
6 cups frozen southern style potatoes or 6 cups obrien potatoes, thawed
1 cup ranch dressing
1/2 cup cheddar cheese, shredded
1 (10 1/2 ounce) can cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup green onion, chopped about 3-4

Steps:

  • Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.
  • In a bowl combine chicken and buffalo wing sauce; set aside.
  • In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
  • In a single layer spread chicken mix over potato mix.
  • In a small bowl combine cornflake crumbs and melted butter; sprinkle over chicken and cover with foil.
  • Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
  • Sprinkle with fresh green onions and serve, if you do not like fresh green onions just put on top of chicken before adding crumbs and bake.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

a dish that will please everyone @ the dinner table. Yum! Serve with a nice garden salad and freshly baked rolls.

Provided by Pattie Berriman

Categories     Casseroles

Time 2h

Number Of Ingredients 12

2 lb boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 c olive oil
1 1/2 tsp salt
1 Tbsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot sauce
TOPPING:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Steps:

  • 1. Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
  • 2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  • 3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • 4. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
  • 5. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • 6. Serve with extra hot sauce and/or ranch dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by Donnie Blanchette

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless chicken breasts, cubed (1-inch )
8 -10 medium potatoes, cut in 1/2-inch cubes
1/2 cup olive oil
1 1/2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups Mexican blend cheese
1 cup crumbled cooked bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

SPICY BUFFALO CHICKEN AND POTATO CASSEROLE RECIPE - (4.4/5)



Spicy Buffalo Chicken and Potato Casserole Recipe - (4.4/5) image

Provided by Caryl

Number Of Ingredients 12

TOPPING:
2 pounds boneless chicken breasts, cubed (1")
9 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta blend cheese
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500°F (260°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 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°F (205°C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

I made this the other night since my boyfriend really enjoys anything having to do with buffalo chicken. He said this recipe was a definite keeper! ;)

Provided by Kristin D

Categories     Casseroles

Time 2h

Number Of Ingredients 13

CASSEROLE
2 lb boneless, skinless chicken breasts, cubed (about 1 inch pieces)
8-10 medium potatoes, cubed into 1/2 inch cubes
1/3 c olive oil
1 1/2 tsp salt
1 Tbsp ground black pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot sauce of your choice (you can add less if you want it to be less spicy)
TOPPING
2-3 c mexican blend shredded cheese
1 c crumbled bacon
1 c green onion, diced

Steps:

  • 1. Preheat oven to 500 F. Spray a 9x13 baking dish with cooking spray.
  • 2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes and stir to coat. Carefully scoop potatoes into the baking dish, leaving as much of the oil mixture in the bowl as possible. Bake the potatoes for 45-50 minutes or until the potatoes are browned and crispy, stirring every 10-15 minutes to prevent burning.
  • 3. While the potatoes are cooking, add the chicken to to the rest of the oil mixture and stir to coat. Let sit aside until potatoes are done cooking.
  • 4. Once potatoes are finished, remove from the oven and reduce heat to 400 F. Top the potatoes with the chicken, still leaving behind some of the marinade. (Don't want the oil to burn in the oven.)
  • 5. In a medium bowl, mix together cheese, bacon and green onions. Top chicken and potatoes with cheese mixture.
  • 6. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly. Serve with extra hot sauce and/or blue cheese dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



LOADED POTATO AND BUFFALO CHICKEN CASSEROLE image

Categories     Chicken     Bake     Casserole/Gratin

Yield 6 6

Number Of Ingredients 12

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Tips:

  • Use a variety of potatoes. This will give your casserole a more interesting texture and flavor. Yukon Gold, red potatoes, and russet potatoes are all good choices.
  • Don't overcook the potatoes. They should be tender but still have a little bit of bite to them.
  • Use a flavorful cheese. Cheddar, Monterey Jack, and Gruyère are all good choices. You can also use a combination of cheeses.
  • Don't be afraid to add some heat. Cayenne pepper, paprika, or chili powder can all add a nice kick to your casserole.
  • Top your casserole with your favorite toppings. Breadcrumbs, crushed tortilla chips, or grated Parmesan cheese are all good choices.

Conclusion:

Buffalo potato and chicken casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken and potatoes, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give this casserole a try.

Related Topics