How To Make Buffalo Chicken and Roasted Potato Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups of diced potatoes
- 1/4 cup of buffalo sauce
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped green onions
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the diced potatoes, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
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Place the seasoned potatoes in a single layer on a baking sheet. Bake for 20 minutes or until golden brown and crispy.
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While the potatoes are baking, season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and cook the chicken for 6-8 minutes on each side, or until cooked through. Remove from heat and let it rest for a few minutes.
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After the chicken has rested, chop it into bite-sized pieces.
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In a large bowl, combine the chopped chicken, buffalo sauce, and half of the shredded cheese. Mix until well coated.
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Grease a casserole dish and spread the roasted potatoes evenly on the bottom. Top with the buffalo chicken mixture, spreading it out evenly.
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Sprinkle the remaining shredded cheese over the top.
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Bake for 15-20 minutes, or until the cheese is melted and bubbly.
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Garnish with chopped green onions before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 86mg
- Sodium : 751mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugar : 1g
- Protein : 38g
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