Buffalo Chicken Sweet Potato Casserole

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!

Course dinner, gluten-free, lunch, meal-prep

Cuisine American

Keyword buffalo chicken sweet potato casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 570kcal

Author Erin Antoniak

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.
½ cup avocado oil or olive oil
½ teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder
1 cup shredded cheddar cheese
¼ cup chopped green onion
½ cup cooked turkey bacon
drizzle of ranch

Instructions

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.

Notes

Store in fridge for up to 5 days or freezer for longer.

Nutrition