Buffalo Chicken and Roasted Potato Casserole Recipe

Potatoes: These are the base of the casserole, providing a hearty and filling component.

Chicken breasts: Diced and added to the casserole for protein and flavor.

Olive oil: Used to coat the potatoes, helping them roast to a golden brown.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

Paprika: Provides a smoky flavor and a touch of color.

Garlic powder: Adds a savory, aromatic element to the potatoes.

Buffalo sauce: The star of the dish, giving it a spicy, tangy kick.

Shredded cheese: Melts over the top, adding a creamy, cheesy finish.

Green onions: Chopped and sprinkled on top for a fresh, zesty garnish.

When dicing the potatoes and chicken breasts, aim for uniform pieces to ensure even cooking. This will help the potatoes become crispy and the chicken to cook through without drying out. Additionally, when spreading the potatoes in the baking dish, make sure they are in a single layer to promote even roasting and prevent steaming.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and are packed with nutrients.

• boneless chicken breasts - Substitute with boneless chicken thighs: Chicken thighs are juicier and more flavorful.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and reduces the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, enhancing the buffalo flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor.

• buffalo sauce - Substitute with sriracha sauce: Sriracha sauce offers a different type of heat and tanginess.

• shredded cheese - Substitute with crumbled blue cheese: Blue cheese pairs well with buffalo sauce and adds a tangy, creamy texture.

• green onions - Substitute with chives: Chives provide a mild onion flavor and a pop of color.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the buffalo chicken and roasted potato casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers.

• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.

• If you plan to freeze the casserole, wrap it tightly in aluminum foil or plastic wrap before placing it in a freezer-safe container or a heavy-duty freezer bag. This extra layer helps protect against freezer burn.

• Label the container with the date and contents. This will help you keep track of how long it's been stored.

• When you're ready to reheat, if the casserole is frozen, transfer it to the refrigerator to thaw overnight. This ensures even reheating.

• To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish if it’s not already in one. Cover with aluminum foil to prevent the top from drying out.

• Bake for 20-25 minutes, or until the casserole is heated through. If you prefer a crispy top, remove the foil for the last 5 minutes of baking.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on high for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• For an extra burst of flavor, consider adding a fresh sprinkle of green onions or a drizzle of buffalo sauce just before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Buffalo Chicken and Roasted Potato Casserole in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until the chicken and potatoes are warmed through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments if necessary until the chicken and potatoes are hot.

• Stovetop Method: Place the leftover casserole in a skillet or non-stick pan. Add a splash of chicken broth or water to prevent sticking. Cover and heat over medium-low heat, stirring occasionally, until the chicken and potatoes are heated through, about 10-15 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in the air fryer basket, ensuring it's spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispiness of the potatoes.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover casserole in a toaster oven-safe dish. Cover with aluminum foil and heat for about 15-20 minutes, or until the chicken and potatoes are warmed through. Remove the foil during the last 5 minutes for a crispy top.

• Oven: Used to bake the potatoes and chicken at the specified temperature.

• Baking dish: A dish to spread the potatoes and later add the chicken for baking.

• Mixing bowl: To toss the potatoes with olive oil and spices before baking.

• Measuring cups: To measure out the olive oil and buffalo sauce accurately.

• Measuring spoons: To measure the salt, pepper, paprika, and garlic powder.

• Knife: To dice the potatoes and chicken breasts.

• Cutting board: A surface to safely dice the potatoes and chicken.

• Spatula: To mix the chicken with the buffalo sauce and to stir the ingredients in the baking dish.

• Cheese grater: If you need to shred the cheese yourself.

• Chopping knife: To chop the green onions.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Prep ingredients ahead: Dice potatoes and chicken the night before to save time on cooking day.

Use pre-made sauce: Opt for store-bought buffalo sauce to cut down on prep time.

Line your baking dish: Use parchment paper or foil to make cleanup quicker.

Shred cheese in advance: Pre-shred your cheese and store it in the fridge until needed.

Batch cook: Double the recipe and freeze half for a quick meal later.