Buffalo Chicken and Potato Casserole Dish

Ingredients 0/11

Step 1

Heat your oven to 500°F and greasing a 9x13-inch casserole dish with some cooking spray. In a large bowl, mix the oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt until well combined. Toss the potatoes in this sauce until they’re fully coated, then spread them out in the casserole dish.

Step 2

Put the chicken in the same bowl with the leftover sauce and give it a good stir to coat everything. Pop the chicken in the fridge and let it marinate for about 30 minutes while the potatoes cook. Roast the potatoes in the oven, stirring once halfway through, until they’re tender—this should take around 30 minutes.

Step 3

Once the potatoes are almost done, stir in the chicken and keep roasting everything together, giving it a stir once or twice, until the chicken is cooked through and tender, which should take another 15 to 30 minutes.

Step 4

While that’s cooking, fry up the bacon in a skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Drain it on some paper towels, then crumble it into a bowl. Mix in the Colby Jack cheese and chopped green onions.

Step 5

Sprinkle the bacon and cheese mixture over the casserole, then pop it back in the oven just until the cheese melts and gets bubbly, about 5 minutes. Let it cool for a bit before serving and enjoy!