Loaded Potato and Buffalo Chicken Casserole

Cottage Cooking

the blog:

A Good Recipe for Leftovers

Loaded Potato and Chicken Casserole2

Yesterday, I saw this recipe on Facebook (originally from Mama’s Corner) and seeing the ingredients I decided that this would be dinner.

I happened to have leftover chicken from our church’s anniversary and put together my own version of this recipe.


Loaded Potato and Buffalo Chicken Casserole


  • 2 large cooked chicken breasts
  • 2 large baking potatoes
  • 3 strips of bacon
  • 1/8 cup chopped onion
  • 1/2 cup+ shredded Colby-Jack cheese

Seasonings for Potatoes1/4 cup olive oil

  • 2 teaspoons garlic salt

Seasonings for Chicken1 tablespoon garlic salt

  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 cup+ hot sauce
  • 2 tablespoons butter melted


  1. Set oven to 400 degrees
  2. Cut potatoes into one inch cubes. In a plastic bag pour in the olive oil and garlic salt. Add the potatoes. Close and seal the bag. Shake until the potato cubes are well coated. Pour onto a baking sheet and cook until the potatoes are lightly browned around the edges. Remove from heat and set the oven to broil.
  3. Place the bacon on papertowel on a microwave proof plate; cover with additional paper towel and cook on high approximately 3 minutes and crisp. Monitor to make sure the bacon is fully cooked-not overcooked - allow to cool and then crumble the bacon.
  4. While the potatoes are cooking, put all the seasonings for the chicken in a bowl and stir. Chop the cooked chicken breasts into cubes and stir into seasoning. When the potatoes are fully cooked, remove from the oven and top with the seasoned chicken. Sprinkle the cheese, bacon and onions over the chicken broil until the cheese melts and browns slightly. Serve.

Loaded Potato and Chicken Casserole


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Homemaking Linkup at Hope In Every Season
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