Loaded Baked Potato and Buffalo Chicken Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 4 large potatoes (3 lb), cut into cubes
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ Tbsp fresh ground pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp paprika
  • ⅓ cup hot sauce
  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1½ cups (6 oz) 2% shredded cheddar cheese
  • 5 strips nitrate-free bacon, cooked and crumbled
  • ½ cup green onion, diced
  1. Preheat oven to 500 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  2. In a large bowl whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce!!) to the prepared 9x13 and bake for 40-50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned.
  3. While the potatoes are cooking, add the diced chicken to the left over sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
  4. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees F.
  5. Top the potatoes with the raw marinated chicken, then top the chicken, followed by the shredded cheese and crumbled bacon.
  6. Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.
Recipe adapted from Healthy Dinner Recipes
Nutrition Information
Serving size: 1/7 casserole (about 1½ cups) Calories: 454 Fat: 16.7 Carbohydrates: 40.3 Sugar: 0.8 Sodium: 879 Fiber: 5.4 Protein: 35.1 Cholesterol: 29
Recipe by Prevention RD at https://preventionrd.com/2014/05/loaded-baked-potato-and-buffalo-chicken-casserole-weekly-menu/