Recipes

Loaded Baked Potato and Buffalo Chicken Casserole

July 8, 2013
83 Comments

Loaded-Baked-Potato-and-Buffalo-Chicken-Casserole-698x1024Loaded Baked Potato and Buffalo Chicken Casserole!

Yes, you read that right!  This casserole takes two appetizer favorites and combines them into one delicious hearty casserole!

I read about this recipe on Pinterest, and wanted to try it for myself, but made a few changes to downsize it a bit for our family of 5 (two adults, two school-age kids and a toddler).

4.6 from 22 reviews
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Loaded Baked Potato and Buffalo Chicken Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 medium potatoes cut into cubes (skin on)
  • ⅓ cup oil (olive or vegetable)
  • ½ teaspoon salt
  • ½ tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 5 tablespoons hot sauce
  • 4 boneless skinless chicken breasts, cut into ½-inch cubes
  • 2 cups shredded cheese (Mexican blend, cheddar, whatever you have on hand works!)
  • ½ package (7 strips) bacon, cooked and crumbled
  • ½ cup diced green onion
Instructions
  1. Preheat oven to 500 F (yes 500F). Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  2. In a large bowl mix together the oil, salt, pepper, garlic powder, paprika and hot sauce; then add the potatoes and stir to coat.
  3. Scoop (don't pour) the potatoes into the prepared baking dish leaving behind as much of the sauce mixture as possible.
  4. Bake the potatoes for 50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned on the outside.
  5. While the potatoes are cooking, add the diced chicken to the left over sauce mix and stir to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
  6. In a separate bowl mix together the cheese, bacon and green onion and set aside.
  7. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 F
  8. Top the potatoes with the raw marinated chicken, then top the chicken with the cheese mixture.
  9. Return the casserole to the oven and bake for 20minutes or until the chicken is cooked through and the topping is melted and bubbly.
  10. Serve with extra hot sauce, ranch dressing or sour cream.

 

Step 2: Coat the diced potatoes in the sauce mixture
Step 2: Coat the diced potatoes in the sauce mixture
Step 6: Combine the bacon, cheese and green onion
Step 6: Combine the bacon, cheese and green onion

 

And...dig in!
And…dig in!

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83 Comments

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  • I am making this tonight, this sounds great and has all the ingredients we like, thanks!

  • I can’t even tell you how many times I’ve made the original Pinterest version, and it’s freaking awesome. In fact, I was thinking earlier today that I needed to make another batch. It’s really good the next day for lunches. I use the President’s Choice buffalo sauce.

  • Mmmm, perfect. I was just thinking about what should I do with the chicken I bought. And it’s a rare occasion that I have all the ingredients on hand and can cook it before I bookmark it 🙂

    • Hi Christine! You place the chicken raw on top of the already cooked potatoes, and then pop it back in the oven for another 20 minutes which cooks the chicken. Everything is cooked when it comes out at the end. I’ll amend the recipe to make that clear since you asked!

  • We made this tonight and it was amazing! It will definitely be made again. Thanks for the recipe!

  • How much would I need of ingredients to feed 15 adults. We are doing a family reunion and everyone is doing a dinner.
    Would it be okay to make ahead
    Has anyone tried to freeze it?
    I know it is easy but I need it to be made a couple days in advance??

    • We had it last night, and this was enough for 6 adults. So maybe double or triple it. If you are going to freeze it, I would cook the potatoes and chicken and freeze that part, then when you are ready to cook it, toss in the bacon and cheese stuff. Then you are only reheating and melting the cheese.

  • Oh wow, that looks good. I’ve seen it pinned by others before, but yours looks way better! If it wasn’t almost 9pm, I’d be making this right now…will have to settle for tomorrow 🙂

  • Looks delicious. Have printed recipe. Thanks for sharing.

    ps. What hot sauce do you use?

  • I am going to give this recipe a try today. It looks delicious. I have a couple of suggestions though before I give it a run. Perhaps it would be a good idea to suggest how many pounds of chicken breast rather than just to say 4 chicken breasts as they vary widely in size and weight. Second; I have never made Buffalo wings before and no nothing about the sauce. Your recipe just calls for hot sauce. In Texas, where I live, that generally means picante sauce which I was considering using or even BBQ sauce but I suspect that that might change the flavor considerably. I thought it might be a good idea to suggest a couple of brands of Buffalo sauce that could be found in most supermarkets or reasonable substitutes. Just an idea.

  • This recipe was delicious! Although even after trying to spare as much sauce after coating the potatoes, I found that I nearly had to double the sauce to be able to coat the chicken properly (or maybe I just like a lot of sauce.) Anyone looking for a more specific chicken amount, I used around 2 pounds.
    Thanks for the yummy recipe!

  • Making this sucka tomorrow, except I’m throwing more veg in. Thank you Stumbleupon for bringing me here.

  • I’m from Buenos Aires, and a lots of ingredients that the receipe use, we haven’t. So taking the idea, i’m going to try to do a similar dish with the ingredients that we have. Tomorrow I’ll how was it. .

    • No, in a regular oven. I know the temp is ridiculously hot and even I was uncomfortable with cooking that high. You can always turn it down, just adjust your cooking time (especially for the chicken part) accordingly.

  • Casseroles, & bacon….some of my favorite things! My hubby will LOVE this (his favorites potatoes and cheese, typical!) – Thank you for this delish recipe!!!

  • Making this for the second time tonight. It tastes as good as it looks! I add ranch dressing in with the hot sauce mixture and I also pre-cook my chicken. My husband and I can almost eat the entire cassere by ourselves!

    • That’s great to hear! Interesting about adding the ranch in with the hot sauce, it doesn’t kill the heat too much? I’m a dipper!

    • Shannon, if you precooked the chicken did you coat it to marinade and then just reduce the cooking time after? By how much? Thanks

  • This is a recipe that looks good and not too difficult to make. I always have chicken in the house and we love casseroles.

  • Very tasty! My husband cooked it and it was way too spicy for the littles. I think it may have been the pepper as he halved the hot sauce. I will be trying it again though, thank you for sharing!

  • I saw this recipe and made it for my family to eat during halftime of the SC vs WI football game. Everyone LOVED it. I thought there would be leftovers, but the dish was emptied quickly with lots of requests for me to make it again soon. I give it 5 stars!!

  • i tweaked the recipe a little with the aount of buffalo and topped it with fresh guacamole it was fantastic thanks for the idea !

    • OH! Guacamole sounds like a great addition and I happen to have some avacados on my counter!

  • I have this in the oven as we speak! It looks and smells amazing! Anything with bacon and chicken in my house is loved! I of course will have to try w sour cream! Ty for the recipe , will let you know if it was a keeper! Ty again! 🙂

  • Made this dish tonight with a few moderations. First I used about 2 lbs of red potatoes. Then in the marinade I used franks red hot buffalo wing sauce instead of tobasco. I’m pretty sure it was a lot thicker than it would have been with tobasco so I only put about half of it on the potatoes and saved the rest for the chicken. My daughter is a finicky eater and she really loved. And the heat was pretty mild.

    • I like the Red Hot Buffalo wing sauce too and agree on the thickness! Glad you liked it!

  • So this is what I call a Hungry Man meal of epic proportions!! Keeping those hollow legs well fed!! Must try! 🙂

  • Ok, that looks freakin’ amazing. I am such a potato fan so I will definitely be trying this recipe.

  • Right now I have my husband looking over my shoulder, telling me I need to make this asap. Looks amazing! Looks like I found dinner for tonight. 🙂

  • Mmmmm sounds delicious! Nothing like lots of cheese and bacon to make a dish even better

  • This looks delicious, just printed. I’m going to try it next week. Thanks for sharing.

  • Has anyone used different meat? Sometimes chicken is not friendly to me has anyone tried using ground beef or steak?

  • This looks perfect for the potatoes I have left; they are too small to do traditional loaded baked potatoes with. I’ll add this to my menu for this week!

  • I think it would be better to have all combined and then cook. The potatoes would be cooked to much if you did it this way.

  • Interesting combination … cannot say that I would have gravitated to this, but guess what? I tried it and it works – great to I may add.

tenille-lafontaine

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