Buffalo Chicken and Potato Casserole

by Dr. Scott Andersen in , ,

I recently visited my nearby Publix grocery store and sampled this terrific dish at their food demo area.  I thought it was so good that I grabbed a copy of the recipe.

Today was the day that I finally prepared the dish. It was not difficult to make.  Prep time was 15-20 mins and there was some oven time which made the total time around 45 minutes or so.

Both Stensen and I enjoyed the dish.  Stensen was skeptical at first, but ate a ton of it and commented on how much he enjoyed the flavor of the buffalo sauce.


1 bag baby gold potatoes (24–28 oz), halved
1/2 cup Buffalo wing sauce, divided
6 slices precooked bacon, coarsely chopped
1 3/4 lb boneless, skinless chicken breasts
1 1/2 cups shredded Mexican-blend cheese
1/2 cup french-fried onions
1/2 cup presliced green onions
1/2 cup ranch dressing


  1. Preheat oven to 450°F. Halve potatoes; place in microwave-safe bowl and cover. Microwave potatoes on HIGH 8 minutes.
  2. Drain potatoes, then toss with 1/4 cup wing sauce; transfer mixture to 13- x 9-inch baking dish. Bake 20–25 minutes or until potatoes are fork tender, stirring once halfway through bake time. Meanwhile, chop bacon. Cut chicken into 1/2-inch cubes (wash hands).
  3. Reduce heat to 400°F. Combine chicken with remaining 1/4 cup wing sauce, then stir into potatoes.
  4. Combine remaining ingredients (including bacon); top potatoes with mixture. Bake 15–18 more minutes or until center of casserole is 165°F. Let stand 5 minutes to cool. Serve. (Makes 6 servings.)