Loaded Potato and Buffalo Chicken Casserole 


2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/4 cup Dunn Right Sauce


2 cups fiesta Mexican blend cheese
1 cup crumbled cooked bacon
1 cup diced green onion


Preheat oven to 500F
In a large bowl pour in Buffalo Sauce
Add the potatoes and stir to coat.
Add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra Buffalo Sauce
Add the diced chicken to the “left behind” Buffalo sauce and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked add the marinated chicken.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
In a large bowl mix all the topping ingredients together.
Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
 Serve with extra Buffalo sauce and/or ranch dressing.

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