Loaded Potato and Buffalo Chicken Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 387.8
  • Total Fat: 16.9 g
  • Cholesterol: 72.0 mg
  • Sodium: 945.5 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 28.1 g

View full nutritional breakdown of Loaded Potato and Buffalo Chicken Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
    8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
    1/3 cup olive oil
    1 1/2 tsp. salt
    1 TBS. freshly ground pepper
    1 TBS. paprika
    2 TBS. garlic powder
    6 TBS. hot sauce
    2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack


Preheat oven to 500F (This is NOT a typo, 500F is correct!)
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat.
Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. Top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

Serving Size: Makes 10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user SAMIGAGE.

Rate This Recipe