Description
This Buffalo Chicken Roasted Potato Bake combines tender chicken, crispy roasted potatoes, and a spicy buffalo sauce blend, all topped with melty cheddar and Monterey Jack cheeses. It’s a hearty, flavorful casserole perfect for game day or a comforting family dinner, served with cool sour cream and green onions for garnish.
Ingredients
Scale
Buffalo Mixture
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
Potatoes and Chicken
- 8 Russet potatoes (about 4 pounds), peeled and diced into ½-inch cubes
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 cup mild cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Sour cream, for serving
- Additional buffalo sauce, for serving
- Green onions, chopped for garnish
Instructions
- Prepare the Buffalo Mixture: In a medium bowl, whisk together the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper until well combined to create the flavorful buffalo mixture.
- Combine Potatoes and Chicken: In a large mixing bowl, add the peeled and diced Russet potatoes and the cut chicken breasts. Pour the buffalo mixture over them and toss until all pieces are evenly coated.
- Preheat the Oven and Assemble: Preheat your oven to 375°F (190°C). Transfer the buffalo-coated potatoes and chicken into a large baking dish, spreading them out evenly.
- Add Cheese Topping: Sprinkle the shredded mild cheddar cheese and Monterey Jack cheese evenly over the top of the potato and chicken mixture.
- Bake the Casserole: Place the baking dish in the oven and bake for 1 hour and 30 minutes, or until the potatoes are tender and the chicken is cooked through. The cheese should be melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions. Serve with sour cream and additional buffalo sauce on the side for dipping or drizzling.
Notes
- You can adjust the amount of buffalo sauce to make the dish milder or spicier according to your taste.
- Using Russet potatoes ensures a crisp texture but you can substitute with Yukon Gold potatoes for a creamier bite.
- Make sure to cut the chicken and potatoes into similar sizes for even cooking.
- If you want a thicker sauce coating, toss the buffalo mixture with the chicken and potatoes shortly before baking to avoid sogginess.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
