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Buffalo Chicken and Potato Casserole is a hearty, comforting, and flavor-packed dish that combines the spiciness of buffalo chicken with the rich creaminess of potatoes, topped with cheese and baked to perfection. This casserole is ideal for anyone who enjoys the bold flavors of buffalo sauce and the satisfying texture of potatoes in one easy-to-make meal.
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This dish features tender chicken that’s coated in a tangy buffalo sauce and baked together with seasoned potatoes, making it the perfect comfort food that balances both spicy and creamy flavors. It’s not just easy to make—it also satisfies a crowd, making it a great dish for family dinners, potlucks, or meal prep for the week ahead.
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The Origins of Buffalo Chicken Flavors
Buffalo sauce originates from Buffalo, New York, where it was created in 1964 at the Anchor Bar by Teressa Bellissimo. The sauce, typically made from a combination of hot sauce and butter, was initially used as a topping for deep-fried chicken wings, leading to the famous “Buffalo Wings.” Over the years, Buffalo flavor has transcended wings, appearing in a variety of dishes like dips, burgers, pizzas, and casseroles.
The addition of chicken and potatoes to buffalo sauce in this casserole takes those iconic flavors to a whole new level of comfort food. The creamy potatoes and tender chicken balance the heat from the sauce, making it more approachable for those who might not typically handle intense spice. It’s a true crowd-pleaser that’s versatile enough for any occasion.
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Step-by-Step Instructions: How to Make Buffalo Chicken and Potato Casserole
Step 1: Prepare the Potatoes
- Preheat the oven: Start by preheating your oven to 375°F (190°C). This will ensure your casserole bakes evenly and turns out perfectly crispy on top.
- Prepare the potatoes: Peel and slice the russet potatoes into 1/4-inch rounds. The thickness of the slices is crucial for even cooking. If they’re too thick, the potatoes may not cook all the way through, and if they’re too thin, they may become mushy.
- Par-cook the potatoes: In a large pot, bring salted water to a boil. Add the sliced potatoes and cook them for about 5-7 minutes, just to soften them slightly. You don’t want them fully cooked at this stage, as they’ll continue cooking in the oven. Drain and set aside.
Step 2: Cook the Chicken
- Season the chicken: Season the chicken breast pieces with salt, pepper, garlic powder, and onion powder. This will give the chicken a nice base flavor.
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center and is lightly browned. Remove from heat and set aside.
Step 3: Prepare the Buffalo Sauce
- Make the buffalo sauce: If you’re using homemade buffalo sauce, combine the hot sauce, melted butter, garlic powder, onion powder, vinegar, and cayenne pepper (if desired) in a small bowl. Whisk until the sauce is smooth and well-combined. If you prefer a milder sauce, feel free to adjust the amount of cayenne pepper to your liking.
- Mix chicken with buffalo sauce: Toss the cooked chicken pieces with the buffalo sauce until fully coated. This will infuse the chicken with that signature tangy, spicy flavor.
Step 4: Assemble the Casserole
- Layer the potatoes: In a greased 9×13-inch casserole dish, begin by layering the par-cooked potato slices. Try to overlap them slightly to create a sturdy base. Season the potatoes with a pinch of salt, pepper, and paprika for extra flavor.
- Add the buffalo chicken: Spread the buffalo chicken evenly over the layer of potatoes.
- Add cheese and creamy elements: Sprinkle half of the shredded cheddar cheese on top of the buffalo chicken. Then, spoon the sour cream and ranch dressing (if using) over the cheese. This will provide extra creaminess to balance the heat from the buffalo sauce.
- Layer again: Add another layer of potatoes, followed by the remaining buffalo chicken and cheese.
Step 5: Bake the Casserole
- Bake: Cover the casserole dish with aluminum foil and bake it in the preheated oven for about 25-30 minutes. This allows the flavors to meld together and the potatoes to soften.
- Finish baking: After 30 minutes, remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown, the cheese is bubbly, and the potatoes are tender when pierced with a fork.
Step 6: Garnish and Serve
- Garnish: Once the casserole is done baking, remove it from the oven and allow it to cool for a few minutes. Garnish with chopped green onions, parsley, and crumbled blue cheese (if desired).
- Serve: Serve the casserole hot with extra ranch or blue cheese dressing on the side for dipping.
Cooking Tips and Techniques
- Slicing the potatoes evenly: When slicing the potatoes, aim for uniform slices to ensure even cooking. A mandoline slicer can be a great tool for achieving consistent thickness.
- Par-cooking the potatoes: Don’t skip the step of par-cooking the potatoes. This helps speed up the baking process and ensures that the potatoes cook through without burning.
- Buffalo sauce customization: You can adjust the spiciness of the buffalo sauce by varying the amount of hot sauce or adding extra cayenne pepper. For a milder casserole, reduce the hot sauce and increase the butter for a creamier, less spicy sauce.
- Make-ahead option: This casserole can be assembled ahead of time. Simply cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
- Cheese options: While cheddar is the traditional cheese used in this casserole, you can use other varieties like Monterey Jack, Colby, or even pepper jack for an extra kick.
How to Customize and Variations
- Add Vegetables: To boost the nutritional value, consider adding vegetables to the casserole, such as bell peppers, spinach, or broccoli. These can be sautéed with the onions or layered with the potatoes for added flavor and texture.
- Low-Carb/Keto Option: If you’re looking to make this casserole low-carb or keto-friendly, swap out the potatoes for cauliflower florets. Cauliflower takes on a similar texture when cooked and will absorb the buffalo sauce flavors.
- Vegan Version: For a vegan version, replace the chicken with plant-based protein, such as tofu, tempeh, or a vegan chicken substitute. Use dairy-free cheese and sour cream to make this dish completely plant-based.
What to Serve with Buffalo Chicken and Potato Casserole
This casserole is hearty enough to stand on its own, but it pairs wonderfully with a variety of side dishes:
- Green Salad: A crisp green salad with a tangy vinaigrette will balance the richness of the casserole.
- Garlic Bread: The buttery, garlicky goodness of garlic bread is the perfect accompaniment to soak up any leftover buffalo sauce.
- Coleslaw: A cool, creamy coleslaw provides a great contrast to the heat from the buffalo sauce and complements the dish beautifully.
- Roasted Vegetables: Roasted vegetables such as carrots, Brussels sprouts, or zucchini add a nutritious side to the meal.
Conclusion: Why This Dish is a Family Favorite
The Buffalo Chicken and Potato Casserole is a one-dish wonder that combines bold flavors, creamy textures, and comforting ingredients. It’s perfect for family dinners, potlucks, or any time you want a filling meal that everyone will love. The versatility of the dish—whether you stick to the traditional recipe or customize it to suit your tastes—makes it a dish you’ll come back to again and again.
Enjoy experimenting with different variations, and don’t forget to share it with friends and family! The heartiness and deliciousness of this casserole will make it a favorite for years to come.
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 medium potatoes, peeled and thinly sliced
- 1 cup buffalo sauce (store-bought or homemade)
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Chopped green onions or parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
- Prepare the Potatoes: In a large skillet, heat olive oil over medium heat. Add the sliced potatoes and cook for about 5–7 minutes, stirring occasionally, until they start to soften but aren’t fully cooked. Season with salt, pepper, and paprika (if using).
- Cook the Onions and Garlic: Add the diced onion and minced garlic to the skillet with the potatoes. Cook for another 2–3 minutes until the onions are soft and fragrant. Remove from heat.
- Prepare the Chicken and Sauce: In a separate bowl, combine the shredded chicken with buffalo sauce and ranch dressing. Stir until the chicken is well-coated.
- Assemble the Casserole: Layer the partially cooked potatoes and onion mixture in the bottom of the prepared casserole dish. Top with the buffalo chicken mixture. Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the top.
- Bake the Casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 30–35 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
- Serve: Once done, remove from the oven and let the casserole sit for a few minutes before serving. Garnish with chopped green onions or parsley if desired.
Notes
- Buffalo Sauce: Adjust the amount of buffalo sauce based on your preferred level of heat. You can also use a milder buffalo sauce or make your own with butter, hot sauce, and seasonings.
- Potato Type: Yukon Gold or russet potatoes work well, but any type of potato that can hold up to baking is a good choice.
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