Thursday, March 20, 2014

Buffalo Chicken and Roasted Potatoes Casserole

Another awesome chicken recipe!  It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings.  I always say you can never have enough chicken recipes!

Anyway . . . I love the flavors of buffalo chicken wings, but I just don't like wings.  So I have been on a mission to find recipes that are similar.  

This recipe is a combination of buffalo chicken wings and baked potatoes in a cheesy casserole . . . YUMMY!!!  This is a keeper for sure!!

Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave.  I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly.  For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.  

Makes 10 servings


    • cooking spray
    • 3-6 tablespoons hot pepper sauce (depending on your heat preference)
    • 1/3 cup olive oil
    • 2 tablespoons garlic powder
    • 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
    • 1 tablespoon paprika
    • 1 1/2 teaspoons salt
    • 8 potatoes, cut into 1/2-inch cubes
    • 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
    • 3 cups shredded Mexican cheese blend
    • 1 cup diced green onions
    • Blue cheese dressing for dipping sauce


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

Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. 

Toss potatoes in the hot pepper sauce mixture to coat, using a slotted spoon to transfer the potatoes to the prepared baking dish. 

Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

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

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

Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken. 

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

Adapted from a recipe found on


Jennifer Johnson said...

I love Buffalo Chicken I was going to grill some today for salad. Combining with cheesy potatoes sounds great

Gina Alfani said...

Hey Jennifer! If you love Buffalo Chicken, this is a recipe you will love. Don't laugh, but we just had some leftovers for breakfast . . . couldn't wait for lunch :)

Thanks for commenting and visiting!

Diane Balch said...

Wings are a lot of work for not much meat. I would prefer your casserole any day over them. Thanks for sharing with us on foodie friday.

Gina Alfani said...

I agree Diane, too much work! Thanks for visiting and commenting :)

Gloria @ Simply Gloria said...

Gina, loving the potatoes and buffalo action in this recipe... very creative!

Gina Alfani said...

It is a great combination Gloria!

Thanks for visiting and commenting :)

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