This Buffalo Chicken and Roasted Potato Casserole is the perfect comfort food with a spicy kick. Juicy chunks of chicken, crispy roasted potatoes, melted cheese, and tangy Buffalo flavor come together for a hearty meal that’s easy to prepare and guaranteed to satisfy. It’s a dish that combines everything you love about Buffalo wings and cheesy potato casseroles in one pan.
Why You’ll Love This Recipe
You’ll love this Buffalo Chicken and Roasted Potato Casserole because it’s both bold and comforting. The potatoes crisp up beautifully while absorbing that spicy Buffalo sauce, and the tender chicken adds protein-packed flavor. The melted cheese ties everything together into a creamy, savory bite. This casserole is ideal for family dinners, game days, or meal prep—simple to make, filling, and a total crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooking spray
6 tablespoons hot pepper sauce (like Frank’s RedHot® or any preferred Buffalo sauce)
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1½ teaspoons salt
8 medium potatoes, cut into ½-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into ½-inch cubes
2 cups shredded Mexican cheese blend
1 cup diced green onions
Optional for topping: drizzle of ranch or extra Buffalo sauce for serving
(Note: The original recipe includes bacon, but this version omits it for a halal-friendly preparation.)
Directions
Preheat the oven to 500°F (260°C). Lightly grease a 9×13-inch baking dish with cooking spray.
In a large skillet over low heat, combine hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt. Stir until fully blended, then remove from heat.
Add the cubed potatoes in batches to the sauce mixture, tossing until well coated. Transfer the coated potatoes to the prepared baking dish using a slotted spoon. Keep any remaining sauce in the skillet.
Add the chicken cubes to the remaining sauce, stirring to coat. Let the chicken marinate while the potatoes bake.
Roast the potatoes for 45 to 50 minutes, stirring every 10 to 15 minutes, until golden brown and crisp on the outside but tender inside.
Reduce the oven temperature to 400°F (205°C). Spread the marinated chicken evenly over the roasted potatoes.
Sprinkle shredded cheese and diced green onions over the top.
Return the dish to the oven and bake for another 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbling.
Serve hot with a drizzle of ranch dressing or additional Buffalo sauce if desired.
Add Vegetables: Mix in diced bell peppers, corn, or broccoli for extra color and nutrition.
Milder Version: Use less hot sauce or mix it with barbecue sauce for a gentler heat.
Creamier Twist: Stir in a few tablespoons of cream cheese before topping with cheese for a rich, velvety texture.
Low-Carb Option: Substitute cauliflower florets for potatoes to make a lighter version.
Extra Crunch: Top with crushed tortilla chips or crispy onions during the last few minutes of baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in a 350°F (175°C) oven for 15–20 minutes or microwave in short intervals until heated through. This casserole also freezes well—store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare it up to the baking step, cover it tightly, and refrigerate overnight. When ready to serve, bake as directed.
2. What’s the best hot sauce for this recipe?
Frank’s RedHot® is the classic choice, but any medium-heat Buffalo sauce works well.
3. Can I use pre-cooked chicken?
Yes, pre-cooked shredded or cubed chicken can be added in the final 15 minutes of baking—just skip the marinating step.
4. How can I make it less spicy?
Use half the amount of hot sauce or mix it with honey or ranch dressing to tone down the heat.
5. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a slightly sweet contrast to the spicy sauce and taste delicious in this recipe.
6. What cheese works best?
A Mexican blend melts beautifully, but cheddar, Monterey Jack, or mozzarella are great substitutes.
7. Is this recipe gluten-free?
Yes, as long as your Buffalo sauce and cheese are gluten-free certified.
8. Can I make it dairy-free?
Yes, use dairy-free cheese and olive oil instead of butter-based sauces.
9. How can I make it crispier?
Spread the potatoes in a single layer and avoid overcrowding the pan. You can also broil for a few minutes at the end for extra crispness.
10. What can I serve with this casserole?
It pairs perfectly with a crisp salad, roasted vegetables, or steamed green beans.
Conclusion
This Buffalo Chicken and Roasted Potato Casserole brings all the bold flavors of Buffalo wings into a hearty, family-friendly meal. With tender chicken, crispy potatoes, melted cheese, and that unmistakable spicy tang, it’s an easy one-pan dish that will quickly become a household favorite. Perfect for busy weeknights or casual gatherings, it’s comfort food with a fiery twist.
Buffalo Chicken and Roasted Potato Casserole is a spicy, cheesy, and hearty comfort dish made with crispy roasted potatoes, marinated chicken, and melty cheese. It’s an easy, one-pan meal that brings the bold flavors of Buffalo wings into a satisfying casserole format.
Ingredients
Cooking spray
6 tablespoons hot pepper sauce (like Frank’s RedHot®)
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1½ teaspoons salt
8 medium potatoes, cut into ½-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into ½-inch cubes
2 cups shredded Mexican cheese blend
1 cup diced green onions
Optional for topping: drizzle of ranch or extra Buffalo sauce
Instructions
Preheat oven to 500°F (260°C) and lightly grease a 9×13-inch baking dish with cooking spray.
In a skillet over low heat, combine hot sauce, olive oil, garlic powder, black pepper, paprika, and salt. Stir to blend, then remove from heat.
Toss cubed potatoes in the sauce in batches to coat, then transfer to baking dish using a slotted spoon. Reserve remaining sauce in skillet.
Add chicken cubes to remaining sauce and stir to coat. Let marinate while potatoes bake.
Roast potatoes for 45–50 minutes, stirring every 10–15 minutes, until golden and crispy.
Reduce oven temperature to 400°F (205°C). Spread marinated chicken over roasted potatoes.
Sprinkle with shredded cheese and green onions.
Bake an additional 15 minutes, or until chicken is cooked through and cheese is melted and bubbling.
Serve hot, drizzled with ranch dressing or extra Buffalo sauce if desired.
Notes
Adjust hot sauce to taste for milder or spicier results.
For a vegetarian version, omit chicken and add roasted cauliflower or chickpeas.
Use sweet potatoes for a sweet-spicy twist.
Broil briefly at the end for extra crispy cheese topping.
Perfect for game day, potlucks, or weeknight meals.
