Buffalo Chicken Casserole with Potatoes is a hearty and comforting baked dish featuring tender chicken, spicy buffalo flavor and crispy roasted potatoes, all made in one pan. It's easy enough for weeknights but bold and satisfying enough to serve to a crowd.
And if chicken and potatoes baked in one dish is your love language, this cheesy chicken hashbrown casserole needs to be next on your list.
Buffalo chicken is one of those flavors I never get tired of, and this casserole is my shortcut way of getting it on the table without fussing with wings or a pile of dishes.
The buffalo chicken casserole is basically the best of two comfort foods in one because you get spicy buffalo chicken and cheesy potato casserole all in one. We love it in our home because it tastes so good and feels like way more effort than it actually takes.
When I was testing this, I found the trick was roasting the potatoes first so they get those crisp edges before the chicken goes on top.
If you skip that step and try to bake everything together, the potatoes steam instead of browning, and you miss out on that beautiful golden layer.
Why you'll love this buffalo chicken casserole with potatoes
- One-pan bake that cuts down on dishes
- Layers of flavor in every bite
- Easy to scale up for a crowd or down for a smaller dinner without extra hassle
What you'll need
Potatoes - Opt for a starchy variety, such as russet or Yukon Gold. They roast up fluffy on the inside with those crisp edges that hold up under the buffalo chicken.
Chicken breast - Boneless, skinless breast keeps things lean and cooks quickly in the oven. Cut it into even pieces so they cook at the same time.
Buffalo sauce - This is where all the punchy heat comes from, so use a brand you love. If you want to tone down the spice, mix in a little ranch or sour cream before coating the chicken.
Cheddar cheese - It's always a good idea to grate your own cheese because it melts way better.
Bacon - Just a little crumbled over the top makes the whole casserole feel quite indulgent.
Pro tip
To make cleaning even easier, line the baking dish with parchment before roasting the potatoes.
How to make buffalo chicken casserole potato
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Roast the potato cubes with olive oil and seasonings until they're golden and starting to crisp.
While the potatoes are in the oven, toss the chicken pieces with buffalo sauce, salt, and pepper until they're well-coated.
Layer the chicken over the roasted potatoes and bake again until the chicken is cooked through and juicy.
Top the hot casserole with cheddar and bacon, then return it to the oven just long enough to melt. Let it rest for a bit before serving.
Substitutions and variations
- You can make this casserole with chicken thighs if you want juicier meat.
- Use sweet potatoes instead of regular if you like. Keep in mind that they roast a bit softer, though.
- I love to use sharp cheddar in this recipe, but Monterey Jack or Pepper Jack are easy substitutes if you'd like it a little creamier or with an extra kick.
Helpful tips
- Toss the potatoes halfway through roasting so all sides crisp evenly.
- Keep an eye on the chicken around the 20-minute mark. Pieces should hit 165°F (74°C) internally but still look juicy.
- For extra crispy potatoes, use a metal pan because it conducts heat better.
What to serve with buffalo chicken casserole
- Keep it simple with a crisp green salad or coleslaw on the side.
- Pair with roasted or steamed veggies like broccoli, green beans or carrots.
- If you want a party spread, set it out with celery sticks, carrot sticks and a bowl of ranch or blue cheese dressing for dipping.
Leftovers and storage
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Warm individual portions in the microwave, or reheat the whole dish in a 350°F (175°C) oven until hot throughout. For the best texture, cover with foil so the cheese doesn't overbrown, then uncover for the last few minutes.
- This casserole freezes well; cool completely, then wrap tightly or portion into freezer-safe containers for up to 2 months.
More easy casserole recipes
If you've tried this buffalo chicken casserole with potatoes recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Buffalo Chicken Casserole with Potatoes
Ingredients
- 2 pounds potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound chicken breast cut into 1-inch pieces
- ½ cup buffalo sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup sharp cheddar cheese
- ½ cup cooked bacon
- Scallions to garnish, optional
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, oregano, salt, and black pepper until evenly coated.2 pounds potatoes2 tablespoons olive oil1 teaspoon garlic powder1 teaspoon paprika½ teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Spread the potatoes in an even layer in the prepared dish. Bake for 30 minutes, stirring halfway through, until tender and lightly browned.
- While the potatoes bake, place the chicken pieces in a bowl and toss with the buffalo sauce, salt and pepper.1 pound chicken breast½ cup buffalo sauce½ teaspoon salt¼ teaspoon ground black pepper
- Remove the potatoes from the oven. Scatter the chicken evenly over the top. Return to the oven and bake for 20 minutes, until the chicken is cooked through.
- Sprinkle the cheddar cheese and bacon evenly over the hot casserole. Bake for another 5 minutes until the cheese is melted.½ cup sharp cheddar cheese½ cup cooked bacon
- Let the casserole rest for 5 minutes before serving. Garnish with scallions before serving if you like.Scallions
Video
Notes
- Cut the potatoes into even 1-inch cubes so they roast at the same rate and you don't end up with some undercooked and some mushy.
- Use a hot oven (400°F/200°C) for both stages of baking; the higher heat ensures the potatoes get browned while the chicken stays juicy.
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