This Buffalo Chicken Sweet Potato Casserole combines spicy buffalo-flavored chicken with naturally sweet roasted potatoes, creating a hearty and satisfying meal. It’s rich, flavorful, and easy to prepare — perfect for a comforting dinner that everyone enjoys.

Buffalo Chicken Sweet Potato Casserole

Why You’ll Love This Recipe

I love this casserole because it perfectly balances bold and sweet flavors. The heat from the buffalo sauce blends beautifully with the sweetness of the potatoes, creating a delicious contrast. Everything bakes in one dish, which makes cleanup effortless. I also appreciate how easy it is to customize — I can adjust the spice level, add vegetables, or change the protein based on what I have.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Olive oil
Salt & pepper
Sweet potatoes, peeled and cubed
Chicken breasts, cubed
Broccoli florets
Buffalo sauce
Garlic powder
Onion powder
Paprika
Shredded cheddar cheese
Green onions, chopped
(Optional) Ranch or blue cheese drizzle

Directions

Preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.
In a small bowl, whisk together buffalo sauce, olive oil, garlic powder, onion powder, paprika, salt, and pepper to make a flavorful sauce.
In a large bowl, toss the cubed sweet potatoes with half of the sauce mixture until evenly coated.
Spread the seasoned sweet potatoes in the prepared baking dish in a single layer. Roast for 30 minutes, stirring halfway through to ensure even cooking.
While the potatoes roast, toss the cubed chicken and broccoli florets in the remaining sauce mixture.
After 30 minutes, layer the chicken and broccoli mixture over the sweet potatoes. Bake for another 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Sprinkle shredded cheddar and chopped green onions on top, then bake for another 5 to 10 minutes until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving. Drizzle with ranch or blue cheese if desired.

Servings And Timing

Servings: 8
Prep Time: 15 Minutes
Baking Time: 50 Minutes
Total Time: 1 Hour 5 Minutes

Variations

Use chicken thighs instead of breasts for extra tenderness.
Add vegetables like bell peppers, zucchini, or cauliflower for more variety.
Mix buffalo sauce with barbecue sauce for a milder flavor.
Swap cheddar for mozzarella or pepper jack for a different cheesy twist.
Add a sprinkle of fresh herbs like parsley or cilantro for a burst of freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I place a portion in the oven at 350°F until warmed through, or use the microwave for a quicker option. This casserole also freezes well — I freeze portions for up to a month and thaw overnight in the refrigerator before reheating.

FAQs

How Spicy Is This Casserole?

The spice level depends on the buffalo sauce I use. If I prefer a milder dish, I simply choose a mild buffalo sauce or reduce the amount.

Can I Make This Ahead Of Time?

Yes, I can assemble the casserole ahead of time, cover it, and refrigerate it. When I’m ready to bake, I just add a few extra minutes to the baking time.

Can I Skip The Cheese?

Yes, I can omit the cheese or use a dairy-free alternative if I want to make it lighter or dairy-free.

Can I Use Frozen Broccoli?

Yes, frozen broccoli works perfectly. I make sure to thaw and drain it before using to prevent excess moisture.

What Can I Serve With This Casserole?

I like to serve it with a crisp green salad, garlic bread, or roasted vegetables for a complete and balanced meal.

Conclusion

I enjoy making this Buffalo Chicken Sweet Potato Casserole because it’s simple, flavorful, and full of satisfying textures. The combination of sweet potatoes, spicy buffalo chicken, and melted cheese makes every bite irresistible. It’s a wholesome, crowd-pleasing dish that always leaves me feeling comforted and full.