Loaded Potato and Buffalo Chicken Casserole

“KISS” (Keep It Simple Sista!) the Cook

Who: Residents of Aviston, Ill. for Sesquicentennial 
Cost: $20 includes shipping 
Details: hard-backed, comb bound Pages of recipes: 218 
Send checks to: Marilyn Rakers, 
601 E. 4th St., Aviston, IL 62216 or call 618-228-7504

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Loaded Potato and Buffalo Chicken Casserole
  1. Preheat oven to 500 degrees.
  2. Spray a 9x13" baking dish with cooking spray.
  3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
  4. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  5. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  6. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover hot sauce mixture and stir to coat.
  7. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees.
  8. Top the cooked potatoes with the raw marinated chicken.
  9. In a bowl, mix together the cheese, bacon and green onion and top the raw chicken mixture.
  10. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.
  11. Serve with extra hot sauce and/or ranch dressing.
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