Buffalo Chicken and Roasted Potato Casserole

Chicken Breast - Meat and Poultry

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.

Buffalo Chicken and Roasted Potato Casserole

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Buffalo Chicken and Roasted Potato Casserole

Ingredients

cooking spray

6 tablespoons hot pepper sauce

⅓ cup olive oil

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon paprika

1 ½ teaspoons salt

8 potatoes

cut into 1/2-inch cubes

2 pounds skinless

boneless chicken breast halves

cut into 1/2-inch cubes

2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)

1 cup crumbled cooked bacon

1 cup diced green onions

Meat and Poultry

Directions

Step 1

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 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.

Step 3

Bake potatoes until tender inside and crisp and brown outside 45 to 50 minutes stirring every 10 to 15 minutes.

Step 4

Reduce oven heat to 400 degrees F (205 degrees C).

Step 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.

Step 6

Bake in oven until chicken is cooked through and the cheese topping is bubbling about 15 minutes.

Nutritional Information

Buffalo Chicken and Roasted Potato Casserole

Servings Per Recipe:10

Calories: 500.7

% Daily Value *

Protein: 34.4g 69%

Carbohydrates: 33.8g 11%

Dietary Fiber: 4.6g 19%

Sugars: 2.1g

Fat: 25.5g 39%

Saturated Fat: 10.1g 51%

Cholesterol: 92.5mg 31%

Vitamin A Iu: 842.4IU 17%

Niacin Equivalents: 14.5mg 112%

Vitamin B6: 0.9mg 54%

Vitamin C: 42.6mg 71%

Folate: 37.2mcg 9%

Calcium: 216.2mg 22%

Iron: 2.7mg 15%

Magnesium: 65.6mg 23%

Potassium: 1036.6mg 29%

Sodium: 1244.8mg 50%

Thiamin: 0.3mg 32%

Calories From Fat: 229.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.