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My review
Buffalo Chicken and Roasted Potato Casserole
mammak
"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 calsOriginal recipe yields 10 servings
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Directions
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Prep
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- 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
Per Serving: 501 calories; 25.5 g fat; 33.8 g carbohydrates; 34.4 g protein; 92 mg cholesterol; 1245 mg sodium. Full nutrition
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Reviews
Read all reviews 186255 Ratings
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Most helpful positive review
11/11/2012
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
2/5/2013
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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11/11/2012
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. ...
12/7/2012
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 ...
12/4/2012
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!!!
1/28/2013
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...
3/4/2013
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...
3/23/2013
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 ...
1/19/2013
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...
4/10/2013
(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...
1/5/2013
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!