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Buffalo Chicken Sweet Potato Casserole with Broccoli and Bacon Recipe

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★★★★★

4.7 from 282 reviews

This hearty and flavorful potato casserole combines tender chicken, sweet potatoes, and broccoli tossed in a zesty buffalo sauce, layered and baked to perfection with a cheesy, crispy topping. It’s a comforting one-dish meal that’s perfect for family dinners or meal prep, offering a delightful balance of spice, creaminess, and nutrition.

Ingredients

Scale

Protein

  • 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
  • 1/2 cup cooked turkey bacon, chopped

Vegetables

  • 5 medium sweet potatoes, cut into small cubes (skin on or off)
  • 2 heads broccoli, cut into small florets
  • 1/4 cup chopped green onion

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, for serving)

Seasonings & Cheese

  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat and prep dish: Preheat your oven to 425°F and grease a 9×13 inch casserole dish to prevent sticking and make cleanup easier.
  2. Prepare ingredients: Cut the chicken breasts into cubes, peel and cube the sweet potatoes (or leave the skin on if preferred), and cut broccoli into small florets for even cooking.
  3. Mix buffalo sauce: In a small bowl, whisk together the buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder to create a flavorful coating for the vegetables and chicken.
  4. Toss sweet potatoes: In a large bowl, combine the cubed sweet potatoes with half of the buffalo sauce mixture and toss well to ensure each piece is evenly coated.
  5. Roast sweet potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish and roast in the oven for 30 minutes, flipping halfway through to ensure they cook evenly and start to caramelize.
  6. Prepare chicken and broccoli: While the sweet potatoes are roasting, add the cubed chicken and broccoli to the remaining buffalo sauce in the bowl and toss to coat thoroughly.
  7. Add chicken and broccoli to casserole: After the initial 30 minutes of roasting the sweet potatoes, remove the casserole dish from the oven and evenly layer the coated chicken and broccoli over the roasted sweet potatoes.
  8. Bake the casserole: Return the casserole to the oven and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and safe to eat.
  9. Add toppings and finish baking: Remove the casserole from the oven and sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon over the top. Place back in the oven for 5 more minutes or until the cheese has melted and slightly browned.
  10. Serve and garnish: Allow the casserole to cool for a few minutes before serving. Optionally, drizzle with ranch dressing or blue cheese for added flavor.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • For longer storage, freeze the casserole in an airtight container.
  • Adjust the buffalo sauce amount according to your preferred spice level.
  • You can substitute broccoli with other vegetables like cauliflower if desired.

Keywords: potato casserole, sweet potato casserole, buffalo chicken casserole, cheesy casserole, baked casserole, one-pot meal

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