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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 9×13 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: 1/4 cup, 1/3 cup, 1/2 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 9×13 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
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!
Ingredients
- 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes.
- 5 medium sweet potatoes, cut into small cubes. You can leave the skin on or take it off.
- 2 heads broccoli, cut into small florets.
- 1 cup buffalo sauce, I used New Primal but Franks would be good here.
- 1/2 cup avocado oil or olive oil
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onion
- 1/2 cup cooked turkey bacon
- drizzle of ranch
Instructions
- Preheat oven to 425F and grease 9×13 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.
Notes
Store in fridge for up to 5 days or freezer for longer.
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Sarah says
Do you know what the serving size is in ounces or grams for one serving? Just trying to measure out!
Erin says
Hi Sarah, I didn’t measure out the servings by weight exactly. I just figured 8 servings was what it yielded.
Ally says
So easy and GOOD!! I can always trust Erin for healthy and quick meals. If you haven’t made this yet, go!!
★★★★★
Erin says
Hi Ally, so happy you loved it! Thanks for your kind words!!
Monica says
Absolutely delicious! Wouldn’t change a thing.
★★★★★
Erin says
Hi Monica, so glad you enjoyed it!!
Payton says
Is this in MFP? If so, what should I search! Had trouble finding. Thanks!
Erin says
Hi Payton, no, I use a different calculator. You can feel free to add it there!
Michelle says
I literally make this once a week! It is simple, delicious and makes for great leftovers to take for lunch during the week!
★★★★★
Erin says
Hi Michelle, so happy you loved it! 🙂
Beckie maddox says
Sooo good! The bacon and green onions really add a nice pop and saltiness.
★★★★★
Erin says
Hi Beckie, so glad you liked it!!
Fazela says
Made this and it was so warm, delicious and hearty. It had the right amount of kick to it. My boyfriend had seconds. Would def make this again.
★★★★★
Erin says
Hi Fazela, so glad you both loved it!
Casey Colodny says
The combination of spicy buffalo chicken with the sweetness of the potatoes pair SO well. I’m in love with this casserole!
★★★★★
Erin says
Hi Casey, so happy you loved it!!
Brie says
So so good and so easy! My husband and I loved this, will be a new staple!
★★★★★
Erin says
Hi Brie, so glad you both loved it!!
Tina says
I made this for dinner tonight with plans to eat the left overs for lunch this week. Not only is this meal quick to make but it is SO good! Will definitely be making it again and sharing it with my friends.
★★★★★
Erin says
Hi Tina, so glad you loved it so much! 🙂
Emma Zimmer says
Just made this!! So so flavorful and easy! I used more of an Asian zing spicy garlic sauce & it still meshed well with the other flavors. Also used Japanese sweet potatoes and it added to the tang! I want to try bleu cheese instead of cheddar or bleu cheese dressing instead of ranch next time 🙂 10/10!!
Erin says
Hi Emma, so glad you liked it and made it your own!!
Johanna says
This was so easy to make and a success last night! No leftovers for today though! Loved the recipe and the combination of flavors and textures were amazing!! Will be in our menu every week for sure!
★★★★★
Erin says
Hi Johanna, so glad you loved it!!
Rachel says
Thank you! Your recipes never fail 🙂
★★★★★
Erin says
Hi Rachel, so glad you loved it!
Katie says
SO delicious! The combination of flavors is so amazing.
★★★★★
Erin says
Hi Katie, so glad you liked it!!
Caty says
COULD NOT LOVE THIS MORE. Delicious, healthy, easy, inexpensive. This has become a go-to for me when I’m not in the mood to cook or stressed and want something that’s still good and also healthy. I just use Frank’s hot sauce without even mixing it with anything else and it tastes amazing. So so good, I recommend this dish to everyone and make it for even the pickiest of eaters. You can’t go wrong!
★★★★★
Erin says
Hi Caty, so glad you love it so much!! Thanks for your kind words!
Sarah Beth says
Well, to echo everyone else, this dish was fabulous. Takes a while to bake, but comes together easily! The leftovers just kept on giving too… wow! Keeping this one on rotation for a balanced dinner (that’s easy to prep ahead!!) and leftover lunches!
★★★★★
Erin says
Hi Sarah Beth, I am so glad you enjoyed it!!
lisa says
So delicious!
★★★★★
Erin says
Hi Lisa, so glad you loved it!
Jenn says
Made for dinner last night and had as leftovers for lunch today! So good!
★★★★★
Erin says
Hi Jenn, so glad you loved it! 🙂
Carrie R says
I made this recipe as individual portions in mini loaf pans so that I could freeze a bunch and it worked so incredibly well…I just saved the melting cheese step for when I pull them out of the freezer. I love your blog and recipes and thank you so much for inspiring me!
★★★★★
Erin says
Hi Carrie, so happy you enjoyed it and such a good idea!! Thanks for your support!
Alexx Kemp says
This is amazing!!! My fiancé asked me to make it a regular in our dinner rotations and I will happily oblige!
★★★★★
Erin says
Hi Alexx, so glad you both enjoyed it!!