Buffalo Chicken Sweet Potato Casserole Recipe
This Buffalo Chicken Sweet Potato Casserole is a flavorful and comforting one-dish meal combining tender pieces of buffalo sauce-coated chicken, roasted sweet potatoes, and vibrant broccoli florets. Topped with melted cheddar cheese and a drizzle of ranch, it’s a perfect balance of spicy, savory, and creamy flavors baked to perfection for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein
- 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
Vegetables
- 5 medium sweet potatoes, cut into small cubes (skin on or off as preferred)
- 2 heads broccoli, cut into small florets
Sauces and Oils
- 1 cup buffalo sauce (New Primal or Franks recommended)
- 1/2 cup avocado oil or olive oil
Seasonings
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onion
- Drizzle of ranch dressing (optional, for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425°F and grease a 9×13-inch casserole dish to prevent sticking and ensure even cooking.
- Prepare Ingredients: Cut the chicken breasts into cubes, peel and cube the sweet potatoes (or leave skin on if preferred), and cut the broccoli into small florets.
- Make Buffalo Sauce Mixture: In a small bowl, combine the buffalo sauce with avocado or olive oil, salt, pepper, and garlic powder. Mix well to create a flavorful sauce for coating the ingredients.
- Toss Sweet Potatoes: Place the sweet potato cubes in a large bowl and add half of the buffalo sauce mixture. Toss thoroughly until the sweet potatoes are evenly coated.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish and roast in the preheated oven for 30 minutes. Flip the sweet potatoes halfway through cooking to ensure even roasting.
- Coat Chicken and Broccoli: Using the same large bowl used earlier, combine the cubed chicken and broccoli florets. Add the remaining buffalo sauce mixture and toss until all pieces are completely coated.
- Add Chicken and Broccoli to Casserole: After the initial 30 minutes of roasting sweet potatoes, remove the dish from the oven and top the sweet potatoes with the buffalo-coated chicken and broccoli.
- Bake Until Cooked: 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 and is cooked through.
- Add Cheese and Green Onion: Remove the casserole from the oven, sprinkle the shredded cheddar cheese and chopped green onion evenly over the top, and place back in the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Optionally, drizzle with ranch or blue cheese dressing for extra creaminess and flavor.
Notes
- You can leave the sweet potato skins on for added texture and nutrients or peel them if you prefer a smoother bite.
- For a milder dish, reduce the amount of buffalo sauce or choose a less spicy brand.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
- This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to swap broccoli with other vegetables like cauliflower or bell peppers according to your preference.
Keywords: Buffalo chicken casserole, sweet potato casserole, baked chicken dish, buffalo sauce recipe, healthy chicken bake, dinner casserole
