Buffalo Chicken Potato Casserole

Buffalo Chicken Sweet Potato Casserole

Loaded buffalo chicken and sweet potato casserole is easy and a crowd-pleaser. For more sensitive palates, reduce the hot sauce measurement by half.


  • 2 pounds of chicken breasts, diced
  • 5 sweet potatoes, peeled and cubed (or purchase 6 cups of pre-cubed sweet potato in your grocer’s refrigerator section)
  • 1/3 cup melted butter
  • 1/3 cup hot sauce
  • 2 tablespoons garlic powder
  • 2 teaspoons paprika
  • 1 tablespoon salt
  • 2 bell peppers, sliced (any color)


  • 2 cups shredded Mexican blend cheese
  • 1 cup cooked bacon, crumbled
  • 1 cup green onion, diced


Preheat oven to 500°F (yup, it’s’ going to be hot)

  1. In a large bowl, mix together the butter, hot sauce, salt, pepper, garlic powder, and paprika.
  2. Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.
  3. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  4. Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  5. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  6. Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken and top with sliced bell peppers.
  7. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
  8. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  9. Top with a drizzle of sour cream or homemade ranch dressing.