Buffalo Chicken Casserole
This creamy casserole features layers of steamed potatoes, juicy chicken breast, and melty Mexican cheese covered in a spicy sauce and baked until golden and bubbling. Perfect for game day or as a comforting make-ahead dinner.
Servings: 6 servings
Ingredients
- 2 pounds potatoes diced into 1/2-inch cubes
- Kosher salt and pepper to taste
- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast cut into 1/2-inch cubes
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2/3 to 1 cup Frank's redhot kosher buffalo wings sauce
- 1/4 cup tomato paste
- 2/3 cup chicken broth
- 8 ounces cream cheese at room temp
- 1 1/2 cup shredded Mexican cheese blend
- 1 cup crumbled blue cheese
- 1 cup diced green onions
Instructions
- Preheat the oven to 400°F.
- Place the 2 pounds potatoes (cubed) in a steamer basket and steam for 10 minutes, just until fork-tender.
- Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 pounds skinless, boneless chicken breast (cut into 1/2-inch chunks) and sprinkle with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Kosher salt and pepper. Cook until there are no visible pink pieces, around 6-8 minutes.
- Add in the 2/3 to 1 cup Frank's redhot kosher buffalo wings sauce, 1/4 cup tomato paste, 2/3 cup chicken broth, 8 ounces cream cheese, and stir to combine.
- Once the potatoes are done, season generously with salt and pepper and transfer half to a 9x13 casserole dish.
- Add half of the buffalo chicken mixture and sprinkle with 3/4 cup shredded Mexican cheese blend. Repeat the layers one more time.
- Cover the casserole with aluminum foil and bake for 35-40 minutes.
- Remove the cover and broil for 2-4 minutes.
- Remove from the oven and sprinkle with 1 cup crumbled blue cheese and 1 cup diced green onions. You may drizzle some more buffalo sauce, if desired.
Notes
Tips:
- Steaming the potatoes keeps them tender without getting watery.
- Make sure you stir the chicken often as it cooks to prevent the spices from catching on the bottom of the skillet and burning.
- I like to sprinkle the blue cheese on top of the casserole after it's baked. If you're a big fan of blue cheese, feel free to swap out some of the Mexican cheese blend for more crumbled blue cheese - layering it into the casserole gives you even more of that tangy flavor.
- Try swapping the potatoes for cooked pasta or rice to change up the flavor of this casserole.
- You can adjust the amount of Frank's red hot sauce in the casserole, depending on your spice preference.
- If serving to a crowd, you can always leave the blue cheese and green onions in a couple of bowls to the side. This allows your guests to add their toppings to taste.
Storage & Make-Ahead:
- Fridge: Allow the baked casserole to cool completely, then transfer to an airtight container or cover tightly with plastic wrap. Chill in the fridge for up to 3 days.
- Freezer: Assemble the casserole in the dish, but don't bake it. Cover tightly with plastic wrap and a layer of aluminum foil, then freeze for up to 3 months. To bake, allow to defrost overnight in the fridge. Remove the plastic wrap and bake as usual, then sprinkle on the blue cheese and green onions. Alternatively, you can freeze the baked, cooled casserole in an airtight container for up to 3 months.
- Make ahead: You can assemble this casserole up to 2 days in advance. Follow the recipe up until the point just before you're about to bake it, then cover tightly with plastic wrap. Chill in the fridge for up to 2 days. When ready to bake, remove the plastic wrap and bake as usual, then sprinkle on the toppings and serve.
Nutrition
Calories: 589kcal | Carbohydrates: 36g | Protein: 51g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 2100mg | Potassium: 1588mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 37mg | Calcium: 544mg | Iron: 3mg