Buffalo Chicken Potato Casserole
This flavorful Buffalo Chicken Potato Bake comes together easily and is always a family favorite dinner recipe!
boneless, skinless chicken breasts
cut into 1/2-inch or smaller cubes
peeled and cut into 1/2-inch cubes
( I used 3 tbsp Tapatio and 3 tbsp Cholula)
shredded cheddar cheese
cooked and crumbled
thawed a little bit
Preheat oven to 500 degrees F. Spray a 9 x 13″ baking dish with cooking spray or grease with butter.
In a large bowl, add olive oil, hot sauces, salt, pepper, garlic powder and paprika. Mix well. Add potatoes and coat evenly.
Scoop potatoes into prepared baking dish, leaving some of the olive oil mixture in the large bowl.
Bake potatoes 20-25 minutes, stirring halfway through.
While the potatoes are cooking, add diced chicken to the large bowl with the leftover olive oil mixture. Let chicken marinate while the potatoes are roasting.
Once the potatoes are crispy, remove from oven and place on the stove. Lower the oven temperature to 400 degrees F.
Place uncooked chicken on top of roasted potatoes and cook for 20 minutes, or until the chicken is cooked through.
A few minutes before the chicken is done, add the topping ingredients except the ranch dressing to a bowl, and mix well.
Once the chicken is cooked through, sprinkle the topping mixture on top and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Drizzle ranch dressing over casserole and serve.