This Buffalo Chicken Roasted Potato Casserole is a game-changer for weeknight dinners and game-day gatherings alike. It takes the irresistible kick of buffalo chicken and pairs it with cubes of potatoes that are roasted to crispy perfection, all smothered in a rich, spicy sauce and topped with gooey, melted cheese. It’s hearty, flavorful, and incredibly satisfying.
The uniquely high-heat roasted potatoes create a beautiful, crunchy base for the tender, saucy chicken, making this a bold and robust one-pan meal, finished perfectly with a vibrant sprinkle of green onions.
Recipe Details
- Flavor Profile: Bold and zesty, with the classic vinegary tang and heat of buffalo sauce, combined with savory notes from the garlic and paprika, and grounded by the richness of the melted cheese.
- Texture: Features wonderfully crisp, high-heat roasted potato cubes on the bottom, with tender, sauce-coated chicken and a thick, bubbly layer of melted cheese on top.
- Total Time: Approximately 15 to 20 minutes of active preparation time, followed by a total of 1 hour and 5 to 10 minutes of hands-off baking time.
- Difficulty: Easy. The process involves simple chopping and mixing, but requires attention to the oven’s temperature adjustments and timed stirring during the first roasting phase.
What You’ll Need
This casserole relies on creating a dynamic contrast between crispy texture and creamy, spicy flavor. You’ll need cubed potatoes and chicken as your base, coated in a homemade buffalo-inspired sauce made from hot pepper sauce, olive oil, and key spices (garlic powder, paprika, salt, and pepper). The dish is finished with a Mexican cheese blend for the topping and fresh green onions for a pop of color and bite.
Ingredient Notes
- Hot Pepper Sauce – This is the foundation of your buffalo flavor. Use your favorite brand that provides the desired level of heat and vinegary tang.
- Potatoes – We use firm potatoes cut into 1/2-inch cubes. Uniform sizing is crucial for ensuring that all the potatoes roast and become crispy at the same rate during the high-heat bake.
- Skinless, Boneless Chicken Breast Halves – Cutting the chicken into 1/2-inch cubes ensures they cook through quickly during the shorter, final bake, keeping them tender and preventing dryness.
- Mexican Cheese Blend – This blend typically includes cheeses like Monterey Jack, Cheddar, and Asadero, which offer excellent melting qualities for a gooey, bubbly topping.
- Garlic Powder and Paprika – These spices add depth and complexity to the simple hot sauce base, enriching the savory, smoky flavor profile.
Add-ins and Substitutions
- Increase the Heat: For those who love extra spice, you can easily double the amount of cayenne pepper in the sauce or drizzle a little extra sriracha on the top before serving.
- Lighter Topping: If you prefer less dairy, you could swap out half the cheese for a layer of blue cheese crumbles, added right before serving, for a more traditional buffalo flavor.
- Protein Swap: While the recipe calls for chicken breast, you could substitute boneless, skinless chicken thighs cut into the same size cubes. The cooking time should remain the same.
- Different Onion: If you don’t have green onions, you can use finely chopped chives for a milder, more delicate onion flavor finish.
How to Make Buffalo Chicken Roasted Potato Casserole
The secret to this recipe is the two-stage cooking process: blasting the potatoes with high heat first, then adding the chicken and cheese on reduced heat to finish.
- Prep the Pan and Sauce: Gather all ingredients. Preheat your oven to a very high 500 degrees F (260°C). Spray a 9×13-inch baking dish with cooking spray. In a large skillet over low heat, gently heat the 6 tablespoons of hot pepper sauce, 1/3 cup of olive oil, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of paprika, and 1 1/2 teaspoons of salt. Stir this sauce mixture until it is thoroughly combined and warm. Turn the heat off the skillet.
- Coat and Roast Potatoes: Toss the 8 cubed potatoes in batches with a portion of the hot pepper sauce mixture until they are well coated. Use a slotted spoon to transfer only the potatoes to the prepared baking dish. Leave the remaining sauce in the skillet for the chicken. Bake the potatoes until they are tender inside and wonderfully crisp and brown outside, which will take 45 to 50 minutes. Be sure to stir the potatoes every 10 to 15 minutes during this time to ensure even roasting and crispness.
- Marinate the Chicken: While the potatoes are roasting, mix the 2 pounds of 1/2-inch cubed chicken breast into the remaining sauce in the skillet. Allow the chicken to marinate in the flavorful sauce until the potatoes are finished roasting.
- Reduce Heat and Add Chicken: Once the potatoes are done, remove the dish from the oven. Reduce the oven heat to 400 degrees F (205°C). Spread the marinated chicken cubes evenly over the top of the roasted potatoes.
- Top and Finish Bake: Sprinkle the 2 cups of shredded Mexican cheese blend and the 1 cup of diced green onions over the chicken. Return the casserole to the oven. Bake until the chicken is cooked through and the cheese topping is fully melted and bubbling, which takes about 15 minutes. Pro Tip: Ensure the chicken reaches an internal temperature of 165°F before removing the casserole from the oven.
Recipe Tips
- High Heat is Critical: Do not lower the initial oven temperature. Roasting the potatoes at 500°F is what gives them their superior, crisp crust. Lower temperatures will result in soft, steamed potatoes.
- Stirring is Non-Negotiable: Stirring the potatoes every 10 to 15 minutes during the initial bake is essential. This ensures that every side of the potato cubes gets direct contact with the hot air, leading to maximum crispness and even cooking.
- Coat the Potatoes First: By coating the potatoes first and leaving the excess liquid in the skillet for the chicken, you ensure the potatoes don’t get soggy from sitting in liquid while they roast.
- Temperature Reduction: Remember to reduce the oven temperature to 400°F before adding the chicken and cheese. This prevents the chicken from drying out and the cheese from burning during the final bake.
FAQs
- Q: Can I use pre-cut frozen potatoes? A: We highly recommend using fresh potatoes cut into uniform cubes. Frozen potatoes contain more moisture, which can prevent them from crisping up properly at 500°F.
- Q: How can I tell if the chicken is cooked through? A: The safest way is to use a meat thermometer. Insert it into the thickest piece of chicken; it should register 165°F (74°C).
- Q: Can I use another type of cheese? A: Yes, you can substitute the Mexican blend with shredded Monterey Jack, Cheddar, or a mix of Mozzarella and Cheddar. Choose cheeses that melt well.
Serving Suggestions
This casserole is a complete meal, but it pairs wonderfully with sides that offer a fresh, cooling contrast to the spice.
- Cooling Sides: Serve alongside a simple blue cheese dressing or a cool, creamy ranch dressing for dipping.
- Salad: A crisp garden salad with a light vinaigrette or a simple celery and carrot stick platter helps balance the richness.
- Bread: A side of garlic bread or simple cornbread is great for soaking up any extra sauce.
Make This Recipe in Advance
The Buffalo Chicken Roasted Potato Casserole is best enjoyed fresh to maximize the potato crispness, but you can definitely do some prep ahead of time:
- Sauce: The hot pepper sauce mixture can be combined in the skillet up to 3 days in advance and stored in the fridge. Gently reheat on low before coating the potatoes.
- Chicken Marinade: You can cut the chicken and store it in a container. Just before starting the recipe, mix the chicken into the reserved sauce while the potatoes are roasting, as directed. Do not leave the chicken marinating in the sauce for extended periods beforehand.
Buffalo Chicken Roasted Potato Casserole
- Total Time: 85 minutes
- Yield: 8 servings 1x
Description
This Buffalo Chicken Roasted Potato Casserole is a game-changer for weeknight dinners and game-day gatherings alike. It takes the irresistible kick of buffalo chicken and pairs it with potato cubes that are roasted to crispy perfection, all smothered in a rich, spicy sauce and topped with gooey, melted cheese. The uniquely high-heat roasted potatoes create a beautiful, crunchy base for the tender, saucy chicken, making this a bold and robust one-pan meal, finished perfectly with a vibrant sprinkle of green onions.
Ingredients
For the Buffalo Chicken and Potatoes
- Cooking spray
- 6 tablespoons hot pepper sauce
- 1/3 cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 1/2 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
- 1 cup diced green onions
Instructions
Step 1: Prep the Pan and Sauce
Gather all ingredients. Preheat your oven to a very high 500°F. Spray a 9×13-inch baking dish with cooking spray. In a large skillet over low heat, gently heat the 6 tablespoons of hot pepper sauce, 1/3 cup of olive oil, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of paprika, and 1 1/2 teaspoons of salt. Stir this sauce mixture until it is thoroughly combined and warm. Turn the heat off the skillet.
Step 2: Coat and Roast Potatoes
Toss the 8 cubed potatoes in batches with a portion of the hot pepper sauce mixture until they are well coated. Use a slotted spoon to transfer only the potatoes to the prepared baking dish. Leave the remaining sauce in the skillet for the chicken. Bake the potatoes until they are tender inside and wonderfully crisp and brown outside, which will take 45 to 50 minutes. Be sure to stir the potatoes every 10 to 15 minutes during this time to ensure even roasting and crispness.
Step 3: Marinate the Chicken
While the potatoes are roasting, mix the 2 pounds of 1/2-inch cubed chicken breast into the remaining sauce in the skillet. Allow the chicken to marinate in the flavorful sauce until the potatoes are finished roasting.
Step 4: Reduce Heat and Add Chicken
Once the potatoes are done, remove the dish from the oven. Reduce the oven heat to 400°F. Spread the marinated chicken cubes evenly over the top of the roasted potatoes.
Step 5: Top and Finish Bake
Sprinkle the 2 cups of shredded Mexican cheese blend and the 1 cup of diced green onions over the chicken. Return the casserole to the oven. Bake until the chicken is cooked through and the cheese topping is fully melted and bubbling, which takes about 15 minutes. Pro Tip: Ensure the chicken reaches an internal temperature of 165°F before removing the casserole.
Notes
Achieving Crisp Potatoes: Do not lower the initial oven temperature. Roasting the potatoes at 500°F is what gives them their superior, crisp crust. Lower temperatures will result in soft, steamed potatoes.
Stirring is Essential: Stirring the potatoes every 10 to 15 minutes during the initial bake is essential to ensure that every side of the potato cubes gets direct contact with the hot air, leading to maximum crispness and even cooking.
Make-Ahead Prep: The hot pepper sauce mixture can be combined in the skillet up to 3 days in advance and stored in the fridge. Gently reheat on low before coating the potatoes.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 460
- Sugar: 2g
- Sodium: 785mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: buffalo chicken casserole, roasted potato recipe, one-pan meal, spicy chicken dinner, game day food, easy casserole, high-heat roasting
