Recipe by mammak
"This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better."
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hot pepper sauce
freshly ground black pepper
1 1/2 teaspoons
potatoes, cut into 1/2-inch cubes
skinless, boneless chicken breast halves, cut into 1/2-inch cubes
shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
crumbled cooked bacon
diced green onions
This was my recipe and I made some shortcuts that weren't put in the original recipe. Instead of using the tobasco sauce, garlic powder, and paprika mix, I used a jar of HOOTERS hot wing sauce. I added some olive oil to it to keep it from burning and to coat the potatoes. Then baked them as the recipe states. Also, not having time to thaw and cube chicken, I used a bag of Fajita chicken pieces, precooked and thawed. It was perfect and took half the time.
SPICEY!!!!! WOW!! My mouth is still on fire!!! My husbands face turned bright red and we both like spicey but not this one!! Have a cold drink in hand to put out the fire! I made only 1/2 recipe but made the whole recipe of the marinade. I was sure the ingredients were the wrong amounts. 6T hot pepper sauce? 1 T pepper?? I halved the hot pepper sauce to 3T but put in the 1 T pepper minus a little. If I ever make this again I will only put in 1 teaspoon pepper. I believe it was the pepper that was so hot. I also added cut up chicken cubes to the pan and cooked it several minutes. I didn't like adding the raw chicken. It is a lot of work to make this. I wondered about using a bag of thawed cubed hash browns, Franks Red Hot Hot sauce, to speed things up. I believe this could be tweaked and it would be yummy. I may try it another day.
Devoured by both myself and my husband! I knew he would love it, but I was surprised at how much I did, too. I followed the author's shortcut except that I used Frank's Buffalo Wing Sauce. I used red potatoes and left the skin on. Instead of putting raw chicken in with the roasted potatoes, I sprinkled it with the paprika, garlic powder, and seasoning salt, then sauteed the chicken in olive oil until cooked. I added about a half cup of wing sauce and 3 tbsp unsalted butter to the cooked chicken (this was for a half-recipe) and simmered for about 10 minutes before adding to the roasted potatoes. Chives are a no-no for my hubby, unfortunately, but this was DELICIOUS anyway! I should have made the full amount! I'll be making it again in 2 days when friends come over to watch a football game, and will keep it warm in the slow cooker. Thank you so much for sharing this recipe, MammaK! :)
Great recipie!!! Some what spicy when using Frank's Red Hot hot sauce. Added a little Rootie's blue cheese on top and it was awesome!!! Husband and son both loved!!!
I'm giving this five stars because the whole concept and final product was amazing and one of our new favorites! But I did do my own version of this recipe (as I usually do!) I roasted the potatoes at the time & temp suggested but with just a drizzle of olive oil and some garlic salt and pepper. Then I had some chicken that I had precooked and shredded, so I tossed that on top then poured the wing sauce over top of everything and mixed together, topped with cheese and put back in the oven until everything was heated thru. For the wing sauce I used some of Franks wing sauce but to tone it down a little I added butter and garlic. Thought I'd share my own twist on this delicious recipe!
I just tried this recipe. I made a few modifications. First, made the sauce as directed for the potatoes, then roasted the potatoes at 450 for 40 minutes. Made additional sauce for the chicken but added a few tbs of butter then added the chicken to soak up the flavors. Started with a whole roasted chicken and cut it into bite size pieces after removing the skin. This saved a step and I didn't like the idea of putting raw chicken on the potatoes. After I took the completed dish out of the oven, added a fried egg to the top. It added just the thing needed to take away any dryness. Will definitely make this again.....but for brunch I think.
This. Was. Fantastic. I followed the recipe almost exactly. Only change was I sauteed the chicken in the leftover sauce just to brown a bit before putting it over the potatoes...then cooked the rest of the way in the oven. Yes, it's a little time consuming, but SO worth it. My husband absolutely LOVED it. He also said it went perfect with a cold beer. :)
This recipe seems VERY labor intensive to me, but I simplified it by cooking the chicken first, then shredding it when it cooled. We topped with sour cream and everyone was happy!
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken and Roasted Potato Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 230
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