Buffalo Chicken Potato Casserole
Buffalo chicken potato casserole is tangy buffalo wing flavor baked into one cheesy pan, with tender potatoes and shredded chicken under crispy bacon and melted mozzarella. It’s an easy football Sunday dinner and a smart way to use up leftover chicken. Frozen diced potatoes keep the prep to about 10 minutes. It takes 55 minutes and makes 8 servings.
When it’s cold outside, I want wings. What I don’t want is to stand over a pot of hot oil frying them.
Some nights I just don’t have the strength or the bandwidth for that. (Most nights, if we’re being real.)
So this is how I get my wing fix on the table as an actual dinner. Same tangy buffalo sauce, zero frying. And adding the potatoes makes it seem like I have some fries with my “wings.”
If you’re a buffalo everything kind of person, I’ve got more for you right below.
More Buffalo Chicken Recipes
- Slow Cooker Buffalo Chicken Dip – the game day dip that does its thing in the crock pot
- Buffalo Chicken Taquitos – crispy rolled taquitos made in the air fryer
- Buffalo Chicken Pinwheels – tortilla roll ups you can slice and stack on a platter
- Buffalo Fries – fries tossed in buffalo sauce
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Use cooked chicken, shredded or diced. A deli rotisserie chicken makes this even easier. Don’t use raw chicken.
Potatoes – Frozen diced potatoes, like the small breakfast potatoes. Don’t thaw them first or they get mushy. Cooked diced potatoes work too if you’ve got some to use up.
Buffalo Sauce – My homemade buffalo sauce is my favorite here. If you’re out, mix equal parts melted butter and hot sauce. I’ve done this more times than I’d like to admit, because for some reason we’re always out of buffalo sauce at my house.
Bacon – Cook and chop it before it goes in. That’s what keeps the prep at 10 minutes.
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How To Make Buffalo Chicken Potato Casserole
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the cooked chicken and frozen potatoes and toss to mix.
- In a small bowl, stir together the oil, buffalo sauce, garlic powder and paprika.
- Pour it over the chicken and potatoes and toss to coat.
- Spread the chicken and potato mixture into the baking dish.
- Sprinkle with the chopped bacon and top with the shredded cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 20 minutes, until the casserole is bubbly and the cheese is melted.
- Top with sliced green onions and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat single servings in the microwave until hot. If you’ve got a big portion left, leave it in the baking dish and warm it in a 350°F oven.
Make Ahead – You can put it together ahead of time, but since the potatoes go in frozen, they can get a little mushier than you’d expect.
Freezer – Skip freezing it with frozen potatoes, since you don’t want to freeze them twice. If you want a freezer version, cook fresh potatoes and use those instead. Bake it, seal it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Turkey, Beef or Pork – Swap the chicken for cooked, shredded turkey, beef or pork. Same sauce, same bake.
Fresh Potatoes – Peel and dice them into 1 inch cubes and boil until fork tender before mixing them in. If you’d rather go with shredded potatoes, my chicken hashbrown casserole is the one you want.
Sweet Potatoes – Use cooked sweet potatoes in place of the regular ones.
Frequently Asked Questions
This one already leans that way, with bacon, melty cheese and green onions on top. Add a dollop of sour cream when you serve it and you’ve basically got a loaded baked potato that ran into a plate of wings.
Mine uses cooked chicken, frozen diced potatoes, buffalo sauce, olive oil, garlic powder, paprika, bacon, mozzarella and green onions. Full amounts are in the recipe card below.
Not in this recipe. It’s built for chicken that’s already cooked, so use rotisserie or leftover chicken and don’t swap in raw.
Recipe Tips & Tricks
- Break up the frozen potatoes before you add the sauce so you don’t end up with clumps.
- Keep the potatoes frozen right up until they go in the bowl.
- Spray the underside of the foil with nonstick spray so the cheese doesn’t stick to it.
- If it’s too spicy for somebody at the table, a spoonful of ranch, blue cheese dressing or sour cream cools it right down.
What to Serve With Buffalo Chicken Potato Casserole
- Blue Cheese Dip – for anybody who wants wing night all the way
- Homemade Ranch Dressing – the other side of the blue cheese vs ranch debate
- Crispy Celery Slaw – crunchy celery, because wings need celery
- Cornbread Salad – a cold Southern side made with crumbled cornbread
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Buffalo Chicken Potato Casserole
Ingredients
- 2 ½ cups cooked chicken diced or shredded
- 32 ounces frozen diced potatoes I use the small diced frozen breakfast potatoes
- ¼ cup olive oil
- ¾ cup buffalo sauce
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 12 slices bacon cooked, chopped
- 2 cups mozzarella cheese shredded
- 3 stalks green onions sliced
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the cooked chicken and frozen potatoes. Toss to mix.
- In a small bowl, combine the oil, buffalo sauce, garlic powder and paprika. Pour over the chicken and potatoes and toss to coat.
- Spread the chicken mixture into the prepared baking dish.
- Sprinkle with the chopped bacon and top with the shredded cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 20 minutes, until bubbly and the cheese is melted.
- Top with sliced green onions.
Notes
- Chicken: Cooked only. Rotisserie or leftover chicken both work.
- Potatoes: Use them straight from the freezer. Cooked diced potatoes or cooked sweet potatoes can stand in.
- Sauce swap: Equal parts melted butter and hot sauce.
- Bacon: Cook and chop it before you start.
- Leftovers: Fridge up to 3 days. Freeze only if you used fresh potatoes, up to 2 months.
Nutrition
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