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CookPal AI
Buffalo Chicken and Roasted Potato Casserole

Buffalo Chicken and Roasted Potato Casserole

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Cooking Base

    • cooking spray

  • Sauce and Seasoning

    • 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

  • Main Ingredients

    • 🥔 8 potatoes, cut into 1/2-inch cubes
    • 🍗 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes

  • Topping

    • 🧀 2 cups shredded Mexican cheese blend
    • 1 cup crumbled cooked bacon
    • 🧅 1 cup diced green onions

STEPS

1

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

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.

3

Toss potatoes in batches with the hot pepper sauce mixture to coat and transfer to the baking dish with a slotted spoon, leaving the remaining sauce in the skillet.

4

Mix chicken into the remaining sauce and allow to marinate while potatoes roast.

5

Bake potatoes until tender and crisp, 45 to 50 minutes, stirring every 10 to 15 minutes.

6

Reduce oven heat to 400°F (205°C), spread chicken over roasted potatoes, and sprinkle with shredded cheese, bacon, and green onions.

7

Return the dish to the oven and bake until the chicken is cooked through and the cheese is bubbling, about 15 minutes.

NUTRIENTS

Per 1 serving

🔥

501

Calories

  • 34
    Protein
  • 34
    Carbs
  • 26
    Fats

💡 Use precooked chicken and pre-shredded cheese to save preparation time.Cut potatoes into uniform cubes for even cooking.Adjust the amount of hot pepper sauce based on your spice preference.Let the casserole rest for a few minutes after baking for easier serving.