Buffalo Chicken and Spicy Baked Potato Casserole

This great recipes combines the taste of two favorites in one great dish.  The casserole features loaded backed potatoes and buffalo chicken together!

Buffalo Chicken and Spicy Baked Potato Casserole

Printable Recipe:  Buffalo Chicken and Baked Potato Casserole.

I decided to make this dish with boneless chicken thighs. They are so flavorful and I thought it would give the casserole a great flavor base.

To make the dish, the potatoes are loaded up with a great coating and baked in a very hot oven.

Spicy baked potatotesWhile they cook, the chicken thighs marinate in the fridge in the remainder of the spicy coating mix.

marinated chickenWhen  the potatoes are cooked, top them with  the chicken and cheese, bacon and onion topping and return to the oven to finish.

Chicken and cheese on top of potatoes and ready to cook.Serve with extra hot sauce and sour cream.  Enjoy!

Loaded potato and buffalo chicken casseroleBe prepared…this is a spicy dish.  I served it with a broccoli, bacon, and cheese salad with ranch dressing.

Yield: 4 servings

Buffalo Chicken and Baked Potato Casserole

Buffalo Chicken and Baked Potato Casserole

Hot sauce and a special blend of spices give this buffalo chicken casserole a spicy kick.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes


  • 3 medium potatoes, cut into cubes (skin on)
  • 2 tbsp of olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 tablespoon fresh cracked black pepper
  • 1/2 tablespoon smoked paprika
  • 1 tablespoons garlic powder
  • 2 1/2 tablespoons hot sauce
  • 16 oz boneless skinless chicken thighs, cut into chunks
  • 1 cup shredded cheddar cheese
  • 3 strips of Bacon, cooked and crumbled
  • 1/4 cup diced green spring onions


  1. Preheat oven to 500ºF . Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  2. In a large bowl combine the olive oil, salt, pepper, garlic powder, paprika and hot sauce. Stir in the potatoes and stir to coat evenly.
  3. Scoop the potatoes into the prepared baking dish, being sure to leave as much of the sauce mixture as possible.
  4. Bake the potatoes for 50 minutes, stirring every 10 to 15 minutes, until they are cooked through, and crispy and browned on the outside.
  5. While the potatoes are cooking, marinate the diced chicken thighs in the left over sauce mix and stir to coat. Allow the chicken to sit in the fridge while the potatoes are baking.
  6. In a separate bowl mix together the cheese, bacon and green onion and set aside.
  7. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400ºF
  8. Top the potatoes with the raw marinated chicken thighs, then sprinkle the chicken with the cheese mixture.
  9. Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through and the topping is melted and bubbly.
  10. Serve with extra hot sauce, and sour cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 535Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 175mgSodium: 914mgCarbohydrates: 32gFiber: 4gSugar: 2gProtein: 41g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.



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