Loaded Buffalo Chicken and Potato Bake
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Enjoy an easy to make and delicious baked casserole of buffalo chicken, potatoes, and cheese.
  • 6 medium red potatoes, cut into ½ inch cubes
  • 3 T. olive oil
  • 1 t. salt
  • 1 t. black pepper
  • 1 T. paprika
  • 4 garlic cloves, minced
  • 3 T. buffalo sauce
  • 1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
  • ¼ c. breadcrumbs
  • 1 c. cheddar cheese, shredded
  • 3 T. Ranch dressing
  1. Preheat the oven to 475 degrees. Spray a 7 x 11 pan (or something similar) with cooking spray.
  2. In a large bowl combine the olive oil, salt, pepper, paprika, garlic cloves, and buffalo sauce. Add the potatoes and toss to coat.
  3. Using a slotted spoon, spoon the potatoes into the prepared baking dish. You want as much sauce as possible to stay in the bowl.
  4. Bake for 45 minutes, stirring every 15 minutes, or until the potatoes are softening.
  5. Meanwhile, add the chicken and breadcrumbs to the bowl with the sauce and toss to coat.
  6. Once the potatoes have cooked for 45 minutes pour the marinated chicken over top of the potatoes. Sprinkle with the cheddar cheese.
  7. Bake the dish for 15 minutes or until the cheese is bubbly and the chicken is cooked through.
  8. Drizzle with Ranch Dressing and serve.
Recipe adapted from Cook Lisa Cook
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/loaded-buffalo-chicken-potato-bake/