Print

Buffalo Chicken Sweet Potato Casserole Recipe

Buffalo Chicken Sweet Potato Casserole Recipe
Print Recipe

★★★★★

5 from 15 reviews

This Buffalo Chicken Sweet Potato Casserole is a flavorful, wholesome dish combining tender chicken, roasted sweet potatoes, and broccoli tossed in a zesty buffalo sauce. Topped with cheddar cheese, green onions, and turkey bacon, this casserole delivers a spicy and savory meal perfect for cozy dinners or meal prepping.

Ingredients

Scale

Protein & Vegetables

  • 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
  • 5 medium sweet potatoes, cut into small cubes (skin optional)
  • 2 heads broccoli, cut into small florets
  • 1/2 cup cooked turkey bacon, chopped

Sauces & Oils

  • 1 cup buffalo sauce (such as New Primal or Franks)
  • 1/2 cup avocado oil or olive oil
  • Drizzle of ranch dressing, optional

Seasonings & Toppings

  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onion

Instructions

  1. Preheat and prepare dish: Preheat your oven to 425°F (220°C) and lightly grease a 9×13 inch casserole dish to prevent sticking.
  2. Chop ingredients: Cut chicken breasts into cubes, slice sweet potatoes into small cubes (keeping skin on or off as preferred), and trim broccoli into small florets for even cooking.
  3. Make buffalo sauce mixture: In a small bowl, combine the buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder. Mix thoroughly to create a well-seasoned sauce.
  4. Toss sweet potatoes: Place sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss until the potatoes are evenly coated.
  5. Roast sweet potatoes: Spread the coated sweet potatoes into the prepared casserole dish and roast in the oven for 30 minutes, flipping the potatoes halfway through for even browning.
  6. Combine chicken and broccoli: In the same large bowl used for sweet potatoes, add the cubed chicken and broccoli florets. Pour the remaining buffalo sauce over them and toss well to coat all pieces.
  7. Add chicken and broccoli: After the sweet potatoes have roasted, spread the buffalo-coated chicken and broccoli mixture evenly over the sweet potatoes in the casserole dish.
  8. Bake combined casserole: Return the dish to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
  9. Add toppings and melt cheese: Remove casserole from the oven. Sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon evenly on top. Place back in the oven for about 5 minutes until the cheese is melted and bubbly.
  10. Cool and serve: Allow the casserole to cool for a few minutes before serving. Optionally, drizzle with ranch or blue cheese dressing for added flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze the casserole; it keeps well for up to 3 months.
  • Use turkey bacon for a leaner alternative or regular bacon for richer flavor.
  • To make this dish spicier, add extra buffalo sauce or a pinch of cayenne pepper.
  • Sweet potato skin can be left on for added nutrients and fiber, but remove if preferred for a smoother texture.
  • Test the chicken’s internal temperature with a meat thermometer to ensure safety and juiciness.

Nutrition

Keywords: buffalo chicken casserole, sweet potato casserole, buffalo chicken recipe, healthy casserole, low fat chicken casserole, spicy chicken dinner

Find it online: https://hannahdelgado.com/buffalo-chicken-sweet-potato-casserole-recipe/