Loaded Potato and Buffalo Chicken Casserole



Did you cook up your own party fare for the Super Bowl or did you order sandwiches, pizza or wings?  Well, since I had collected quite a few new recipes I decided to try a some of them for Super Bowl Sunday.  Three new dishes were on the menu:  Loaded Potato and Buffalo Chicken Casserole, Italian Purses and Crab Fritters with Creole Sauce.


I like to try different foods but my husband, Mr. J. is a meat and potatoes man so I figured he would like this one (and he did).  However, much to my surprise, he liked all three and much to my surprise, my daughter (the picky eater) liked it too!  Will wonders never cease?  My son-in-law is my partner in crime, we like just about everything!

I found this recipe on food.com where it was shared by Internetnut.  I’m going to post the recipe exactly the way it’s posted on food.com but I changed it just a littleI was a little skeptical of adding raw chicken to the cooked potatoes so I stir fried the chicken, then added to the casserole.

For my Facebook friends who asked for the recipe, here it is.



Mix olive oil, hot sauce, salt, pepper, garlic powder and paprika;  stir in potatoes.


Add diced chicken to left over hot sauce mixture, stir to coat.


Add chicken and toppings to potatoes.

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole


  • 2 lbs boneless skinless chicken, cut into 1/2 inch cubes
  • 8-10 medium potatoes, cut into 1/2 inch cubes
  • 1/3 cup olive oil
  • 1-1/2 tsp salt
  • 1 tblsp black pepper
  • 1 tblsp paprika
  • 2 tblsp garlic powder
  • 6 tblsp hot sauce
  • Topping
  • 2 cups fiesta Mexican blend cheese (or cheese of your choice)
  • 1 cup crumbled cooked bacon
  • 1 cup diced green pepper


  1. Preheat oven to 500F degrees
  2. In a large bowl mix olive oil, hot sauce, salt, pepper, garlic powder and paprika
  3. Add potatoes and stir to coat
  4. Put the potatoes in a greased baking dish, leaving behind extra hot sauce mix
  5. (see my note above about the chicken)
  6. Add the diced chicken to the "left behind" hot sauce mix, stir to coat all of the chicken and allow it to marinate while the potatoes bake.
  7. Roast the potatoes for 45 to 50 minutes, stirring every 10-15 minutes until cooked through and crispy on the outside.
  8. When the potatoes are fully cooked, remove from oven, add the marinated chicken and lower oven temperature to 400F.
  9. In a large bowl mix all the topping ingredients together.
  10. Spread the topping over the chicken.
  11. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly.

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Welcome to Valerie's Kitchen. I'm a home cook who loves to eat, cook and collect recipes. All of the recipes posted here have been tested on family, friends or co-workers.

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