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Buffalo Chicken Sweet Potato Casserole Recipe

Buffalo Chicken Sweet Potato Casserole Recipe
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★★★★★

4.9 from 16 reviews

A flavorful and hearty Buffalo Chicken Sweet Potato Casserole combining tender roasted sweet potatoes, spicy buffalo chicken, fresh broccoli, and a cheesy topping with crispy turkey bacon and green onions. This casserole is perfect for a comforting, protein-packed meal with a spicy kick and creamy ranch finish.

Ingredients

Scale

Main Ingredients

  • 2 large chicken breasts, cut into bite-sized pieces
  • 4 medium sweet potatoes, peeled and diced
  • 2 cups broccoli florets

Buffalo Sauce Mixture

  • 1/3 cup buffalo sauce
  • 2 tablespoons avocado or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic, minced

Toppings

  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 4 slices turkey bacon, cooked and crumbled
  • Ranch dressing or blue cheese dressing, for serving

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. Prepare vegetables and chicken: Peel and dice the sweet potatoes, cut broccoli into small florets, and slice chicken breasts into bite-sized pieces for even cooking.
  3. Mix buffalo sauce: In a small bowl, combine buffalo sauce, avocado or olive oil, salt, pepper, and minced garlic until smooth and well mixed.
  4. Coat sweet potatoes: Place the diced sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss thoroughly to ensure the sweet potatoes are fully coated with the sauce.
  5. Roast sweet potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish. Roast in the preheated oven for 30 minutes, flipping or stirring halfway through to roast evenly.
  6. Mix chicken and broccoli with sauce: While sweet potatoes roast, add the chicken pieces and broccoli florets to the remaining buffalo sauce in the bowl. Toss to coat completely in the spicy sauce.
  7. Add chicken and broccoli to casserole: After 30 minutes of roasting sweet potatoes, carefully remove the casserole dish from the oven and spread the buffalo-coated chicken and broccoli mixture over the roast sweet potatoes in an even layer.
  8. Bake casserole: Return the casserole to the oven and bake for an additional 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Add toppings: Remove the casserole from the oven and sprinkle shredded cheddar cheese, sliced green onions, and cooked crumbled turkey bacon evenly over the top.
  10. Melt cheese: Place the casserole back in the oven for about 5 minutes until the cheese has melted and bubbly.
  11. Cool and serve: Let the casserole cool slightly for a few minutes before serving. Add ranch or blue cheese dressing as a finishing touch if desired for extra creaminess and to balance the spicy buffalo flavor.

Notes

  • You can substitute turkey bacon with regular bacon or omit it for a lighter version.
  • Adjust the amount of buffalo sauce to your preferred spice level.
  • For a lower fat option, use reduced-fat cheddar cheese or omit cheese.
  • Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Buffalo chicken casserole, sweet potato casserole, spicy chicken recipe, healthy casserole, baked buffalo chicken

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