This Buffalo Chicken Potato Casserole is the kind of weeknight dinner that makes everyone linger at the table. It’s creamy, a little spicy, and packed with tender chicken and golden, seasoned potatoes. Think of it like loaded potato skins meeting buffalo wings, then baked under a blanket of melty cheese.
It’s easy enough for a busy night but satisfying enough for game day. If you love bold flavor and cozy comfort food, this one’s for you.
What Makes This Special
This casserole balances three things people love: heat, creaminess, and crispy edges. The potatoes roast right in the pan so they come out tender inside with a little crunch around the edges.
Buffalo sauce brings a kick, but ranch or blue cheese dressing keeps it creamy and mellow. It’s a hearty, all-in-one bake with protein, carbs, and big flavor—no fancy techniques required.
Ingredients
- 2 pounds russet or Yukon gold potatoes, cut into 1-inch cubes
- 1.5 pounds cooked chicken (rotisserie, poached, or grilled), diced or shredded
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1/3 cup ranch dressing or blue cheese dressing
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella (optional, for extra melt)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup green onions, thinly sliced
- 1/4 cup crumbled blue cheese (optional)
- Cooked bacon crumbles for topping (optional but delicious)
- Fresh parsley or chives, chopped, for garnish
- Nonstick cooking spray
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray.
- Season the potatoes: In a large bowl, toss the potato cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
Spread them evenly in the baking dish.
- Roast for texture: Bake the potatoes for 25–30 minutes, stirring once halfway. You want them just tender with lightly crisp edges.
- Make the buffalo mix: While the potatoes roast, combine melted butter, buffalo sauce, ranch dressing, and sour cream in a bowl. Stir until smooth.
Taste and adjust heat by adding more buffalo sauce or softening with extra ranch.
- Combine the filling: In a large bowl, mix the cooked chicken with half of the buffalo mixture and 1 cup cheddar. If using, add mozzarella. Fold gently to coat.
- Layer it up: When the potatoes are done, spoon the chicken mixture over them.
Drizzle the remaining buffalo mixture on top.
- Add cheese and bake: Sprinkle the remaining 1 cup cheddar evenly over the casserole. Return to the oven for 12–15 minutes, until bubbling and the cheese is fully melted.
- Finish and garnish: Let it rest for 5 minutes. Top with green onions, bacon crumbles, and blue cheese if using.
Garnish with parsley or chives.
- Serve: Spoon into bowls and, if you like extra heat, add a final drizzle of buffalo sauce.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Microwave individual portions until hot, or reheat covered in a 350°F (175°C) oven for 15–20 minutes.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to restore texture.
Benefits of This Recipe
- Flexible heat level: You control the spice by adjusting the buffalo-to-ranch ratio.
- Great use of leftovers: Rotisserie or leftover chicken works perfectly, saving time and reducing waste.
- One-pan comfort: Everything bakes in the same dish, making prep and cleanup simple.
- Meal-prep friendly: Holds up well for lunches and busy weeknights.
- Crowd-pleaser: Familiar flavors with a fun twist—ideal for potlucks and game day.
Pitfalls to Watch Out For
- Soggy potatoes: Don’t skip pre-roasting. Raw potatoes layered under sauce can steam and turn mushy.
- Overbaking: Once the cheese is melted and bubbly, pull it.
Overbaking can dry out the chicken.
- Too spicy: Taste the sauce before mixing. Add more ranch or sour cream if it’s too hot.
- Watery casserole: If using freshly cooked chicken, pat it dry. Excess moisture can thin the sauce.
Recipe Variations
- Loaded Style: Add corn, diced bell peppers, and black beans for extra texture and color.
- Cauliflower Swap: Replace half the potatoes with cauliflower florets to lighten it up.
- Extra Crunch: Top with crushed kettle chips or panko during the last 5 minutes of baking.
- Low-Carb: Use all roasted cauliflower or rutabaga in place of potatoes.
- Different Cheeses: Try Monterey Jack, pepper jack for extra kick, or a blend of cheddar and provolone.
- From-Scratch Buffalo: Mix hot sauce with melted butter and a splash of honey for a homemade touch.
- Ranch Packet: Add a teaspoon of dry ranch seasoning to the potatoes for bold, savory flavor.
FAQ
Can I use raw chicken instead of cooked?
It’s best to use cooked chicken to avoid overcooking the potatoes while the chicken cooks through.
If you only have raw chicken, dice it small, sauté until just cooked, then proceed with the recipe.
What kind of buffalo sauce works best?
Use your favorite wing sauce brand. A medium heat sauce is a safe starting point. You can always add more heat or soften it with extra ranch or sour cream.
Do I need to peel the potatoes?
No.
Leaving the skins on adds texture and saves time, especially with Yukon golds. If using russets and you prefer a softer bite, peel them.
How can I make it vegetarian?
Swap the chicken for roasted cauliflower and chickpeas. Keep the buffalo and cheese elements the same, or use plant-based cheese and dressing to make it fully vegetarian.
What can I serve with this casserole?
A crisp green salad with a tangy vinaigrette pairs well.
Steamed broccoli, roasted green beans, or celery sticks with ranch also balance the richness.
Can I assemble it ahead of time?
Yes. Roast the potatoes and mix the chicken and sauce up to a day ahead. Assemble, cover, and refrigerate.
Bake covered for 10 minutes, then uncover and bake until hot and bubbly.
How do I keep the cheese from getting greasy?
Use freshly shredded cheese if possible and avoid overbaking. A mix of cheddar and mozzarella helps melt smoothly without pooling oil.
Is there a dairy-free option?
Use a dairy-free ranch, vegan sour cream, and a good melting plant-based cheese. The flavor stays bold with the buffalo sauce.
Wrapping Up
This Buffalo Chicken Potato Casserole is bold, cozy, and easy to love.
With crispy-edged potatoes, creamy sauce, and melty cheese, it checks every comfort food box. Tweak the heat, add your favorite toppings, and make it your own. Whether it’s a weeknight dinner or a game-day centerpiece, this casserole shows up big on flavor with minimal fuss.