Buffalo Chicken and Potato Casserole
A comforting and delicious casserole featuring shredded buffalo chicken, tender potatoes, and melted cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken (rotisserie chicken works great!)
- 1 cup buffalo sauce (use your favorite brand or homemade)
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese (or a dairy-free alternative)
- 1 medium onion, finely chopped
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 1 cup chicken broth
- Salt and pepper to taste
- Optional: Green onions and cilantro for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken and buffalo sauce, ensuring the chicken is well-coated with the sauce.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Season the potatoes with salt and pepper.
- Add the onion evenly over the layer of potatoes.
- Spread the buffalo chicken mixture over the potatoes and onion, ensuring it is distributed evenly.
- Spoon the sour cream over the chicken, then layer the remaining potatoes on top.
- Pour the chicken broth over the top layer of potatoes, ensuring the broth reaches the bottom to keep everything moist.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven for an additional 15 minutes or until the cheese is bubbly and golden, and the potatoes are tender.
- Let it rest for a few minutes before garnishing with chopped green onions or cilantro.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil.