Buffalo Chicken Sweet Potato Casserole is a healthy and satisfying dish that's made using broccoli, onions, bacon, and more. This delicious recipe requires just 10 minutes of prep time!
The best potato casserole recipe
I love a good casserole. I couldn't always say that, as I grew up totally hating the idea of a one-dish meal. My food... touching? Nope!
Thankfully, I eventually got over that and realized just how wonderful casseroles can be. They're easy, quick, and totally awesome for feeding a bunch of people. Plus, they taste fantastic!
This buffalo chicken sweet potato casserole is no different. Right away, it became a top favorite in my household and will without a doubt be a regular on our kitchen table. It's sweet but also savory, and it's without a doubt incredibly filling.
Next time you're in the mood for a chicken casserole recipe, chicken sweet potato casserole is a must. With a little bit of buffalo sauce, this dish has a nice kick that's perfect for anyone who likes spiciness, but not overwhelming to those who don't.
Ingredients needed to make this chicken casserole
Buffalo chicken sweet potato casserole is made with more than just chicken and sweet potatoes. It includes broccoli, cheese, turkey bacon, and a variety of spices and sauces! Here is a list of everything you'll need:
- Chicken breasts
- Sweet potatoes
- Broccoli
- Buffalo sauce
- Avocado or olive oil
- Salt
- Pepper
- Garlic
- Cheddar cheese
- Green onion
- Turkey bacon
- Ranch
Kitchen tools used to make sweet potato casserole
There aren't many kitchen tools that are needed to create this dish. In total, you'll only need a casserole dish, cutting board, chopping knife, and two mixing bowls! A 9x13 casserole dish will work perfectly for this recipe, but any size is doable. At least one of your mixing bowls should be large enough to easily stir and toss ingredients.
As far as ingredient amounts go, it will be helpful to have the following measurement tools: ¼ cup, ⅓ cup, ½ cup, 1 cup, and 1 tsp.
How to make buffalo chicken sweet potato casserole
This is one of my favorite chicken casserole recipes, and not just because it tastes great! The recipe is foolproof and doesn't require any extensive prepping. In fact, you'll only need about 10 minutes! After that, throw it in the oven. In just 50 minutes, you'll have a warm, delicious, satisfying casserole. This recipe yields 8 servings.
To start making this chicken casserole recipe, preheat the oven to 425F and grease a 9x13 casserole dish.
Prepare your chicken, potatoes, and broccoli by cutting them into small, 1 inch pieces.
In a small bowl, mix the buffalo sauce, avocado oil, salt, pepper, and garlic.
Then, in a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss until well-combined.
Pour the sweet potatoes into the casserole dish and roast for 30 minutes, flipping half way through.
While the potatoes are baking, add the chicken and broccoli to the bowl the sweet potatoes were in. Add the remainder of the buffalo sauce and toss to coat completely.
After the potatoes have baked for 30 minutes, add the broccoli and chicken on top.
Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165F.
Remove the dish from the oven and top with cheese, green onion, and cooked bacon. Place back in the oven for five more minutes or until the cheese has melted.
Let cool for a few minutes. Finally, add any remaining toppings like ranch or blue cheese, and enjoy!
Casserole cooking tips
To make your casserole the best that it can be, here are a few tips that you may find helpful.
Preparing the chicken breasts
I recommend using about 2 lbs of chicken breasts for this recipe. That will amount to about 3 large breasts. Cut into 1 inch cubes.
Dicing the potatoes
Dice the sweet potatoes into 1 inch cubes, and nothing larger. This size will allow the potatoes to cook thoroughly and get nice and crispy! You can leave the skin on or take it off. I personally like to leave it on!
How to store leftover casserole
Any leftover casserole can be stored in the refrigerator for up to 5 days. If you'd like, you can freeze this recipe in an airtight container or freezer bag.
How to make vegetarian-friendly buffalo chicken sweet potato casserole
Making a vegetarian-friendly buffalo chicken casserole is so easy. In this recipe, there are two non-vegetarian ingredients: The chicken and the bacon. You can opt to simply omit these ingredients, or you can use plant-based alternatives.
If you go with the latter and use plant-based chicken, be sure to review the cooking instructions for that specific brand. You most likely will not need to bake it for 25 minutes.
When using plant-based bacon, cook as directed per the brand's packaging, and sprinkle on top of the fully cooked casserole.
Try these delicious casserole dishes next!
If you loved this buffalo chicken sweet potato casserole, you're sure to enjoy these options too. They're satisfying, filling, and simple to prepare!
- Mexican Quinoa Casserole
- Healthier Sweet Potato Casserole (Vegetarian)
- Healthier Apple Sausage Stuffing
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Buffalo Chicken Sweet Potato Casserole
Ingredients
Method
- Preheat oven to 425F and grease 9x13 casserole dish.
- Prepare your chicken, potatoes, and broccoli by cutting to smaller pieces.
- In a small bowl, mix together buffalo sauce, avocado oil, salt, pepper, and garlic.
- In a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss till combined well.
- Pour sweet potatoes into casserole dish and roast for 30 minutes, flipping half way through.
- Add chicken and broccoli to bowl sweet potatoes were in and add remainder of buffalo sauce. Toss to coat completely.
- After 30 minutes is up, add broccoli and chicken to top of sweet potatoes.
- Bake for 20-25 minutes or until chicken reaches internal temperature of 165F.
- Take out, top with cheese, green onion, and cooked bacon and place back in oven for five more minutes or until cheese has melted.
- Let cool a few moments before serving. Add any remaining toppings like ranch or blue cheese.
Jacqueline says
I made this last night for the first time and I loved it! Very easy, quick and DELISH! I also added some regular potatoes because I didn't have enough sweet and it was so good! 🙂
Erin says
Hi Jacqueline, so happy you loved it and made it your own!!
Christina Carpenter says
What ranch do you use that’s gf?
Erin says
Hi Christina, I use Primal Kitchen! 🙂
Cassie says
This has been one of our family’s favorite recipes for years. This was the first recipe I made from your website and I’ve been hooked ever since. This recipe is so easy and everyone loves it every time!
Erin says
Hi Cassie, so glad everyone loves it so much!! 🙂
Alexa says
I LOVED this recipe. My sister and I both went back for seconds. What does the oil do mixed with the buffalo sauce? Will the recipe not come out if it is excluded?
Erin says
Hi Alexa, so happy you both loved it so much!! You can definitely omit it. It helps keep things more moist, but should be fine without it! 🙂
Kate says
So good and so easy! We loved bleu cheese and scallions on top.
Meredith says
Made this for the first time last week and it was so good and easy! Will be adding it in to our recipe rotation
Erin says
Hi Meredith, so glad you love it!!
Mariane says
That was sooooo goooood thank you so much for this awesome recipe!
Erin says
Hi Mariane, so happy you loved it! 🙂
Tracey says
Hi Erin, what's your suggestion for reheating if we are freezing it?
Erin says
Hi Tracey, I would defrost overnight in the fridge then heat in 350F oven for 20 minutes. Let me know how yours comes out!!
Caroline says
This was so good!! I cheated a little and bought most of the ingredients precut. Chicken took about 35/40mins to cook. But so good!! Happy to have leftovers for a while.
Erin says
Hi Caroline, so happy you loved it so much! 🙂
Rachel says
One of my FAV recipes from your site! I’ve been making it since you first posted this and it never fails! So easy and delicious
Erin says
Hi Rachel, so happy you loved it so much! 🙂
Stephanie says
I absolutely LOVE this recipe! It is my favorite go to! It’s also good the next day - not like most leftovers! You gotta try!
Erin says
Hi Stephanie, so glad you loved it so much!! 🙂
Adrienne says
If freezing this, should I freeze before cooking or after? Thanks!
Erin says
Hi Adrienne, I would recommend freezing after you cook! Let me know how yours comes out!
Taylor says
How long can this recipe be frozen for?
Erin says
Hi Taylor, you can store it in an airtight container for a couple weeks!
christina says
So good! Easy to throw together yet the flavors mesh so well! We've had this in our dinner rotation for a bit now and still love it just as much. As others have said it's great reheated for lunches, too! I love to top it with some nonfat greek yogurt to balance the heat!
Erin says
Hi Christina, so glad you loved it! 🙂
Anna says
I feel like at this point I've made like half of the ELW recipes and this one is at the top of the list now! So easy and so delicious. Perfect for weekly meal prep - whipped up some ranch yogurt dip to pair with it and it a lunch I looked forward to. Another 10/10 recipe!
Erin says
Hi Anna, so happy you love it so much and great idea!! 🙂
Trish says
I wasn't sure how the flavors would mix but oh my gosh was it sooo good!!
Erin says
Hi Trish, so happy you loved it! 🙂
Bern says
This recipe was delicious!
Erin says
Hi Bern, so glad you loved it!
Jennie says
Could I possibly use frozen broccoli in this recipe? I’ve made it before with fresh but I accidentally up all my fresh broccoli!
Erin says
Hi Jennie, sure, that should be fine! 🙂