Loaded Potato and Buffalo Chicken Casserole


• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

• 8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

• 1/4 cup Dunn Right Buffalo Sauce


• 2 cups fiesta Mexican blend cheese

• 1 cup crumbled cooked bacon

• 1 cup diced green onion


• Preheat oven to 500F

• In a large bowl pour in Buffalo Sauce

• Add the potatoes and stir to coat.

• Add the potatoes to a greased baking dish.

• When scooping the potatoes into the baking dish, leave behind any extra Buffalo Sauce

• Add the diced chicken to the “left behind” Buffalo sauce and stir to coat all the chicken. Allow to marinate as the potatoes bake.

• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

• Once the potatoes are fully cooked add the marinated chicken.

• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

• In a large bowl mix all the topping ingredients together.

• Top the raw chicken with the topping.

• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

• Serve with extra Buffalo sauce and/or ranch dressing.

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