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Buffalo Chicken and Roasted Potato Casserole

Rated as 4.66 out of 5 Stars
29

"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."
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Ingredients

1 h 20 m servings 501
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 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.
  3. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  4. Reduce oven heat to 400 degrees F (205 degrees C).
  5. 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.
  6. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts


Per Serving: 501 calories; 25.5 33.8 34.4 92 1245 Full nutrition

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Reviews

Read all reviews 187
  1. 259 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was my recipe and I made some shortcuts that weren't put in the original recipe. Instead of using the tobasco sauce, garlic powder, and paprika mix, I used a jar of HOOTERS hot wing sauce. ...

Most helpful critical review

I wanted to love this and it had high ratings, but it just didn't work for me. We'll eat it this week but the taste was off. I won't be making this again.

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This was my recipe and I made some shortcuts that weren't put in the original recipe. Instead of using the tobasco sauce, garlic powder, and paprika mix, I used a jar of HOOTERS hot wing sauce. ...

Devoured by both myself and my husband! I knew he would love it, but I was surprised at how much I did, too. I followed the author's shortcut except that I used Frank's Buffalo Wing Sauce. I ...

Great recipie!!! Some what spicy when using Frank's Red Hot hot sauce. Added a little Rootie's blue cheese on top and it was awesome!!! Husband and son both loved!!!

I'm giving this five stars because the whole concept and final product was amazing and one of our new favorites! But I did do my own version of this recipe (as I usually do!) I roasted the potat...

This is good with heat-control modifications. I roasted the potatoes in garlic powder, olive oil, and pepper. I, like other reviewers, didn't like the idea of putting raw chicken on cooked pot...

This. Was. Fantastic. I followed the recipe almost exactly. Only change was I sauteed the chicken in the leftover sauce just to brown a bit before putting it over the potatoes...then cooked the ...

I just tried this recipe. I made a few modifications. First, made the sauce as directed for the potatoes, then roasted the potatoes at 450 for 40 minutes. Made additional sauce for the chicken...

(UPDATE!!) MADE THIS AGAIN TONIGHT AND ADDED SOME CREAM CHEESE AMAZING!! THATS EXACTLY WHAT IT NEEDED!!! MIXED CREAM CHEESE WITH RANCH LIKE I WOULD IF I WAS MAKING CHICKEN DIP! THEN I CRUSHED SO...

This recipe seems VERY labor intensive to me, but I simplified it by cooking the chicken first, then shredding it when it cooled. We topped with sour cream and everyone was happy!