Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole

What’s greasy and good with bacon? Trick question. If prepared correctly, everything is greasy and goes good with bacon, included loaded baked potatoes and buffalo chicken. So why haven’t you put the two together? Hurry now, and this embarrassing revelation will be short lived. This Loaded Potato and Buffalo Chicken Casserole is sure to be a favorite for everyone. The best part of it is, the amount of  bacon you can add is customizable. There is no such thing as too much bacon.


  • 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 8 -10 medium potatoes, cut into 1/2-inch cubes
  • 1/3 cup olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 4 Tbsp hot sauce (if you like it hotter, get more)

For toppings

  • 2 cups fiesta blend cheese
  • 1-15 cup crumbled bacon
  • 1 cup diced green onion


  1. Preheat oven to 500 degrees.
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  3. Add the potatoes and stir to coat.
  4. Add the potatoes to a greased baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  5. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  7. Once the potatoes are fully cooked add the marinated chicken. Remove from the oven and lower the oven temperature to 400°F.
  8. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
  9. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  10. Serve with extra hot sauce and/or ranch dressing. Do not share.



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