Recipes

Loaded Baked Potato and Buffalo Chicken Casserole

January 30, 2014 Lady

I’ve said it once and I will say it again, I am not the best cook, nor do I particularly like to cook. But, if I find an easy recipe that my family loves then I am happy to do it. This recipe is one of my husband’s all-time favorites and he often states that I can just keep on making it. It is a definite crowd pleaser, too, if you have family or friends coming over.
It’s a little bit too hot as-is for my kids to enjoy so I think I may try leaving out the buffalo sauce one time to see what they think. Otherwise, everyone who has tried it enjoys the little kick.

You can find the original recipe here and my slight alterations are below.
*The original recipe called for half of the sauce that I have listed below. I doubled it and thought I had enough this time around whereas I didn’t think I did the first time I made it.
Ingredients:
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes ( I find it easier to cut chicken when it’s slightly frozen)

6-7 medium potatoes, cut into 1/2 inch cubes (I used tiny red potatoes in this picture and used two of those small bags)

For the sauce

2/3 cup olive oil

2 ts. salt

2 ts. fresh ground pepper

2 ts garlic powder

4 T. buffalo wing sauce

6 T. Ranch (I used Lite) (The original recipe called for Loaded Baked Potato Dip, but I just used what I had)

For the topping

5-6 pieces of cooked, chopped bacon (I used Turkey bacon)

1 cup chopped green onion

1 cup Gorgonzola Cheese

1 cup shredded cheddar (or cheese blend)

Directions:

1. Preheat oven to 500 degrees F. (It’s gotta be hot to cook those taters!)

2. In a large bowl mix together the olive oil, salt, pepper, garlic powder, buffalo sauce and dip/dressing. Add the cubed potatoes and stir to coat. Pour potatoes into a sprayed 9 x 13 baking dish, reserving as much sauce as possible for the chicken. (There will not be a lot left, but should be enough to coat the chicken). Bake the potatoes at 500 degrees for 45-50 mins, stirring every 10-15 mins (I did 15), until potatoes are cooked through and crispy & browned on the outside.

3. While the potatoes are cooking, add the chicken to the bowl with the remaining sauce. Stir to coat. Once potatoes are done, remove from oven and lower oven temp to 400 degrees. Add the chicken to the top of the cooked potatoes. (I know, raw chicken on top of cooked potatoes seems a little weird, but it all heats back up and cooks through.)

4. Cover raw chicken with cheeses, bacon, and green onions in an even layer.

5. Place assembled casserole in the oven and bake for 30 minutes or until chicken is cooked through.
If you would like more sauce, half ranch and half buffalo sauce mixed together makes for a nice little drizzle on top!
ENJOY!
(The Whole Recipe)
Ingredients:
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes ( I find it easier to cut chicken when it’s slightly frozen)

6-7 medium potatoes, cut into 1/2 inch cubes (I used tiny red potatoes in this picture and used two of those small bags)

For the sauce

2/3 cup olive oil

2 t. salt

2 T. fresh ground pepper

3 T. garlic powder

6 T. buffalo wing sauce

6 T. Ranch (I used Lite) (The original recipe called for Loaded Baked Potato Dip, but I just used what I had)

For the topping

5-6 pieces of cooked, chopped bacon (I used Turkey bacon)

1 cup chopped green onion

1 cup Gorgonzola Cheese

1 cup shredded cheddar (or cheese blend)

Directions:
1. Preheat oven to 500 degrees F. (It’s gotta be hot to cook those taters!)
2. In a large bowl mix together the olive oil, salt, pepper, garlic powder, buffalo sauce and dip/dressing. Add the cubed potatoes and stir to coat. Pour potatoes into a sprayed 9 x 13 baking dish, reserving as much sauce as possible for the chicken. (There will not be a lot left, but should be enough to coat the chicken).Bake the potatoes at 500 degrees for 45-50 mins, stirring every 10-15 mins (I did 15), until potatoes are cooked through and crispy & browned on the outside.
3. While the potatoes are cooking, add the chicken to the bowl with the remaining sauce. Stir to coat. Once potatoes are done, remove from oven and lower oven temp to 400 degrees. Add the chicken to the top of the cooked potatoes. (I know, raw chicken on top of cooked potatoes seems a little weird, but it all heats back up and cooks through.)
4. Cover raw chicken with cheese, bacon pieces and green onions in an even layer.
5. Place assembled casserole in the oven and bake for 30 minutes or until chicken is cooked through.
If you would like more sauce, half ranch and half buffalo sauce mixed together makes for a nice little drizzle on top!
Enjoy!