Buffalo Chicken and Roasted Potato Casserole Recipe

This was my recipe and I made some shortcuts that weren't put in the original recipe. Instead of using the tobasco sauce, garlic powder, and paprika mix, I used a jar of HOOTERS hot wing sauce. I added some olive oil to it to keep it from burning and to coat the potatoes. Then baked them as the recipe states. Also, not having time to thaw and cube chicken, I used a bag of Fajita chicken pieces, precooked and thawed. It was perfect and took half the time.

This was a hit at this house!! Such an unexpected surprise! I technically chose this recipe as a fun way to use up some potatoes that were starting to sprout. I added some chopped sweet onions to the potatoes and chopped up bite-sized chicken thighs vs breasts. A MINOR hiccup - the hot sauce mix was not enough to also marinate my chicken- even after using a slotted spoon. Turns out - wasn’t a big deal. BTW - if using a glass Pyrex dish, like I did, the highest cooking temp is recommended at 450, so I adjusted accordingly- not 500 like the recipe states. So, if going this route, add some roasting time accordingly- depending on size of cubed potatoes. When the potatoes were nearly done, mixed in the chicken - which coated them just perfect. Per the recipe - cheese, bacon and green onions added the last few min of cook time. A HUGE hit - even for my heat sensitive husband. Will make again! Thanks mammak!

This was good. Like having potato skins and buffalo chicken mixed together. I altered just to make it easier for me. I roasted the potatoes with EVOO in the oven while I cooked the bacon in a cast iron skillet and then sautéed the chicken in the skillet. Then I added the potatoes to the skillet, mixed and drizzled with bottled Buffalo sauce. Topped with cheese and the bacon and the scallions. Put it back in the oven to complete. Served with roasted string beans.

I make this regularly for my family and at this point I don't really measure anything, but I have made a few tweaks that make this easier to make in my opinion. Start with a large cast iron skillet. Pre cut your bacon using kitchen scissors, and cook it in your skillet. Drain and set it aside, adding back a few tablespoons of bacon grease. Cut your potatoes and toss them into a ziplock bag with all of the seasonings, hot sauce, and oil. Dump them into the skillet and put it in the oven. Cut up your chicken and put it into the ziplock bag, adding a little bit of each seasoning, before dipping it shut and massaging the seasonings into the meat to let it marinade. Stir your potatoes at 20 minutes, and again at 40 minutes. Turn the oven down to 400, and add your chicken, cheese, and bacon before returning the entire thing to the oven for the last 15 minutes or so. This makes clean up easier, saves you from heating up the sauce (which is unnecessary) and makes this more manageable for busy weeknights.

I changed it alittle bit..I pan fried the chicken slightly in the sauce while potatoes roasted then 15 min was perfect for baking in the oven with everything together

we made this for the first time tonight. I used canned chicken because I had none thawed. I used Frank's buffalo wing sauce. I followed other reviews and drizzled oil ontop of the potatoes before cooking as well as garlic salt and pepper. before adding the cheese we mixed together cream cheese and ranch and put ontop of the chicken and potatoes. IT MADE SUCH A DIFFERENCE!. then topped with cheese. 7/7 people LOVED it. and we had leftovers!!

Loved it! Made pretty much as listed except I cooked the chicken while the potatoes were roasting. It sped up the cooking process at the end. I cooked the chicken in butter with Franks and chopped garlic and it was a perfect compliment to the potatoes. My husband ate it until he had a tummy ache! Great recipe full of flavor!

When I made this, I added only 4T of hot sauce because my family does not enjoy extreme heat. However, we still found it inedible. We salvaged it by frying up more potatoes and adding a lot of sour cream to dilute the heat. We're all in agreement that we want this recipe again, and would have loved it if it hadn't been so spicy. So next time I'm going to use 1.5T of hot sauce. If diners want to heat it up more, then can hot sauce to their servings at the table.

Made it with the suggested changes of cooking the chicken AND onion first and used less cheese as I didn't want it turning into a melted cheese mess. It was AWESOME....

Firefighter seal of approval! My crew loved it. If you’re feeding about 3-4 people I recommend 4-5 potatoes. 8 was way too many. I also recommend doubling the wing sauce and browning the chicken before you add it to the plate.

One of my favorites. I have followed this recipe to the letter and it is delicious. I've also made it a few times substituting bacon fat (why waste it, it has an almost identical makeup as olive oil, same smoking point and it's way more flavorful) in place of olive oil. Worked out just fine. You could also parboil your potatoes to cut back on roasting time, but don't forget to add a tablespoon or two of vinegar and salt to the pot. I think red potatoes are best for this recipe.

I can’t stop thinking about it.

My son said this was the best, he said " Mom I could devor all of it" . I agree with him. This is one of the best YouTube recipes I've made. Can't wait to make more. Thanks for the help. Simple enough for him to make.

Maybe I did something wrong but I had trouble with this one - because of all the dry seasonings added to the hot sauce it ended up being more of a paste than an actual sauce, so using a slotted spoon with the potatoes to try and leave sauce behind for the chicken didn't work, I ended up having to make the sauce mixture twice. Also between the hot sauce and the most black pepper I've used in a recipe ever, this ended up being so spicy it was nearly inedible, even when cut with sour cream.

It’s a huge hit here , especially with my son and his girlfriend , mind you they are picky eaters. I make a bit of extra sauce for the potatoes. I tweaked it by using little yellow potatoes (much faster) and I park cook the chicken. Almost forgot , I drizzle with homemade ranch at the end. Scrumptious meal.

Big hit. A little too much pepper for my taste but then again i only use it when required for a recipe will cut it down next time but overall still a repeat.

So flavorful — loved every bite.

We love this recipe in my home. I will switch out what hot sauce we use depending on what we have on hand. Lately I’ve been using 5T of BBQ sauce, with 1T of sriracha. I also just use pre-crumbed bacon for ease. It’s great with some sour cream and a salad on the side.

I’m officially obsessed with this.

My son absolutely loves this! It's in our rotation.