Buffalo Chicken Potato Casserole Recipe

This cheesy, spicy Buffalo Chicken Potato Casserole is made with crispy roasted potatoes, shredded chicken, and a creamy ranch sauce in just over an hour. The bubbling orange sauce coats every cube of potato for the ultimate comfort food bite. I love making this for game days when I need something heartier than dip.

The Secret To Getting It Right

I used to throw raw potatoes directly into the casserole dish with the sauce, but they always ended up crunchy and undercooked while the chicken dried out. I learned that roasting the potatoes on their own first ensures they are perfectly tender and have a nice crispy edge before they meet the sauce.

Another surprise was how much better this tastes with a mix of ranch and sour cream instead of just one. The sour cream adds a fresh tang that cuts through the rich, spicy buffalo sauce perfectly, making the dish creamy without being heavy.

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Buffalo Chicken Potato Casserole Ingredients

• 2 lbs Russet potatoes, peeled and cut into 1-inch cubes
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced

How To Make Buffalo Chicken Potato Casserole

1. Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper on a large baking sheet. spread them in a single layer and roast for 30-35 minutes until tender and golden brown.
2. Make the Sauce: While the potatoes roast, whisk together the buffalo sauce, ranch dressing, and sour cream in a large mixing bowl until smooth.
3. Combine Mixture: Add the cooked shredded chicken and half of the cheddar cheese (1 cup) to the sauce. Once the potatoes are done, gently fold them into the bowl until everything is evenly coated in the creamy buffalo mixture.
4. Assemble Casserole: Transfer the mixture to a greased 9×13 baking dish. Spread it out evenly and top with the remaining 1 cup of cheddar cheese.
5. Bake: Bake for 15-20 minutes until the cheese is melted, bubbly, and slightly browned on top.
6. Garnish and Serve: Remove from the oven and immediately top with crumbled bacon and sliced green onions. Serve warm.

Recipe Tips

• Cut Uniformly: Make sure your potato cubes are roughly the same size (about 1 inch) so they roast evenly. If some are too large, they might stay hard in the middle.
• Shred Your Own Cheese: Pre-bagged cheese contains anti-caking agents that prevent it from melting smoothly. Grating a block of cheddar yields a much gooier result.
• Adjust the Heat: If you find buffalo sauce too sharp, stir a tablespoon of melted butter into the sauce mixture to mellow it out.
• Use Rotisserie Chicken: To save time, use a store-bought rotisserie chicken. It adds great flavor and stays moist in the casserole.

What To Serve With Buffalo Chicken Potato Casserole

Since this dish is rich and carb-heavy, I like to serve it with something fresh and crisp to cut the heaviness. A simple green salad with vinaigrette or a side of celery and carrot sticks with blue cheese dip works perfectly. Roasted broccoli or green beans are also excellent options if you want a warm vegetable side.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the dish back in the oven at 350°F for 15 minutes to crisp the potatoes back up. This dish does not freeze well as the potatoes can become grainy and mushy upon thawing.

FAQs

Can I use frozen hash browns instead?
Yes, you can substitute a 30oz bag of frozen diced hash browns. You will still need to bake them first according to the package instructions to ensure they are crispy before mixing with the sauce.

Is this recipe very spicy?
It has a medium kick similar to mild buffalo wings. To make it milder, use a “mild” wing sauce or mix the buffalo sauce with a little extra melted butter.

Can I make this ahead of time?
You can roast the potatoes and mix the sauce a day ahead. Store them separately in the fridge, then combine and bake when you are ready to eat. You may need to add 5-10 minutes to the final bake time if the ingredients are cold.

What kind of potatoes work best?
Russet potatoes are best for this recipe because they get fluffy on the inside and crispy on the outside. Yukon Golds will work but may be slightly softer.

Nutrition

• Calories: 550
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 1250mg
• Total Carbohydrate: 30g
• Protein: 30g

Try More Recipes:

• Creamy Buffalo Chicken Casserole Recipe
• Buffalo Chicken Cauliflower Casserole Recipe
• Chicken Bacon Tater Tot Casserole Recipe