Cheesy diced potatoes combine with hot and spicy chicken in this heartwarming casserole.
Why You’ll Love This Recipe
You know that potato casserole with the cream of chicken soup, sour cream and cheese? Maybe you call it “cheesy potatoes” or “potato casserole.”
I found this recipe a few months ago and we have made it about once a week since. Sometimes twice a week! We absolutely love it! I even switched it up one week and made it with honey bbq instead and it was so good! This is definitely one I’m going to pass on!
Victoria
Where I come from they call it “funeral potatoes.” Don’t ask.
Anyway, this Buffalo Chicken Potato Casserole is basically a kicked up version of that casserole. And yes, it’s full of all kinds of processed food and fattening ingredients. Don’t judge.
Or go right ahead and judge if you’d like. That won’t stop me and the rest of my family from eating this delicious, slightly spicy, satisfying meal!
This is serious comfort food–cheesy, creamy, and crunchy, with a little bit of kick. This hearty, satisfying casserole is part of our regular dinner rotation and there are never any leftovers!
I even won a funeral potatoes recipe contest with this recipe. True story!
And did I mention, this casserole is super easy to make? Simple and delicious. What more could you ask for in your comfort food? This cheesy Buffalo chicken potato casserole is a real winner–literally!
I made this last night and it was wonderful and a definite keeper!!
Trisha
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Chicken
- Buffalo wing sauce
- Frozen Southern-style hash browns
- Ranch dressing
- Cheddar cheese
- Cream of chicken soup
- Salt and pepper
- Ritz crackers
- Butter
- Green onions
Buffalo Chicken Potato Casserole
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cubed
- 1/3 cup buffalo wing sauce such as Frank’s Red Hot sauce
- 6 cups frozen southern-style hash brown potatoes thawed
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 10 oz. can cream of chicken soup
- Salt and pepper to taste
- 2/3 cup crushed Ritz cracker crumbs
- 3 tablespoons butter melted
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray.
- In medium bowl, stir together cubed chicken and hot sauce.
- In large bowl, stir together potatoes, ranch dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish.
- Distribute chicken evenly over potato mixture.
- In small bowl, stir together the cracker crumbs and melted butter. Sprinkle evenly over chicken.
- Cover with foil and bake for 25-30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and chicken is cooked through.
- Sprinkle with green onions just before serving.
Nutrition
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19 comments
Betty L Stephens
This was very good. The only thing I would add is blue cheese crumbled throughout
Tanith
I was looking for a spin on my family’s fav tuna noodle cas. found this recipt just used tuna instead of chicken and fam loved it!!! Great change from the wide noodles and we all think it tates better. Will be trying with chicken at later time. Thank you for the change 🙂
Quinn
I was so excited for this recipe. It looked awesome; I had all the ingredients, and the description said it took 35 minutes total to make. Most important thing, because I needed it FAST. Aaaand then I got to the cook time. Turns out the minimum it needs to be in the oven is 45, probably more, plus prep. Super late dinner, problems, and lots of chaos because of it. Why lie about the cook time!?!?
Danelle
So sorry for the error and the trouble it caused — not an attempt to lie, just a mistake. Thanks for pointing it out. It’s been corrected.