Buffalo Chicken and Potato Casserole
Servings: 6
Calories: 582kcal
Ingredients
- ⅓ cup Frank's Red hot sauce
- 3 tablespoon butter
- 1 tablespoon avocado oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 3 lb potatoes diced into ½ inch cubes, 6 cups
- 1.5 lb boneless, skinless chicken breast cut into 1 inch cubes
- 3 cups cauliflower florets cut into ½ inch florets
- ½ cup cooked, crumbled bacon or 6 slices
- 2 cups cheddar cheese shredded
- 1 cup green onions sliced
Instructions
- Preheat the oven to 450 °F. Prepare a 9x13 dish.
- In a small bowl, melt the butter and combine hot sauce, oil, black pepper and salt.
- Add the potatoes to the baking dish and pour half of the sauce over top. Stir to mix evenly.
- Bake potatoes for 35-40 minutes until tender and starting to get crispy, stirring halfway through.
- Optional: If you need to cook bacon, reduce the butter in the recipe to 2 tablespoon and place 6 slices on top of the potatoes for the first 20 minutes. When you remove the pan to stir, remove the bacon to a paper towel lined plate to cool. Once cool, cut or crumble into bite sized pieces.
- Meanwhile, toss the cubed chicken and cauliflower with the remaining sauce.
- Spread the chicken and cauliflower mixture evenly over the potatoes and then sprinkle the cheese over top.
- Bake for 18-23 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Serve, garnished with green onions and bacon along with Greek yogurt and crumbled blue cheese as desired.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as it will change the texture of the potatoes.
Nutrition
Calories: 582kcal | Carbohydrates: 44g | Protein: 41g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1324mg | Potassium: 1614mg | Fiber: 6g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 75mg | Calcium: 324mg | Iron: 3mg
