Buffalo Chicken Sweet Potato Casserole Recipe
This Buffalo Chicken Sweet Potato Casserole is a flavorful, hearty dish combining tender buffalo-sauced chicken, roasted sweet potatoes, and crisp broccoli, all topped with melted cheddar, green onions, and turkey bacon. Perfect for a spicy yet comforting meal with a balance of protein and vegetables.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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 based on preference)
- 2 heads broccoli, cut into small florets
- 1/4 cup chopped green onion
Sauces and Oils
- 1 cup buffalo sauce (New Primal or Franks recommended)
- 1/2 cup avocado oil or olive oil
- Drizzle of ranch dressing (optional topping)
Spices and Cheese
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F (220°C) and grease a 9×13 inch casserole dish to prevent sticking.
- Prep vegetables and chicken: Cut the chicken breasts into cubes. Chop the sweet potatoes into small cubes, keeping skin on or off per your choice. Cut the broccoli into small florets.
- Mix buffalo sauce: In a small bowl, whisk together 1 cup buffalo sauce, 1/2 cup avocado or olive oil, 1/2 tsp salt, 1 tsp pepper, and 2 tsp garlic powder to create a flavorful marinade.
- Toss sweet potatoes: Place sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss until the sweet potatoes are evenly coated.
- Roast sweet potatoes: Transfer the sweet potatoes to the greased casserole dish and roast in the preheated oven for 30 minutes, flipping them halfway through to ensure even cooking and slight caramelization.
- Prepare chicken and broccoli: In the bowl used previously, add the cubed chicken and broccoli. Pour the remaining buffalo sauce over them and toss thoroughly to coat all pieces evenly.
- Add chicken and broccoli: After the sweet potatoes have roasted for 30 minutes, spread the buffalo-coated chicken and broccoli evenly on top of the sweet potatoes in the casserole dish.
- Bake chicken and broccoli: Return the casserole to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked.
- Add toppings and melt cheese: Remove the casserole from the oven and sprinkle shredded cheddar cheese, chopped green onion, and cooked turkey bacon over the top. Place back in the oven for an additional 5 minutes or until the cheese is fully melted.
- Serve: Allow the casserole to cool for a few minutes before serving. Add a drizzle of ranch or blue cheese dressing if desired for extra flavor.
Notes
- Using skin-on sweet potatoes enhances texture and nutrition, but peels can be removed based on preference.
- For extra heat, increase the amount of buffalo sauce or add a pinch of cayenne pepper to the sauce mixture.
- Cook turkey bacon ahead of time to crisp it before adding.
- You can substitute broccoli with other vegetables like cauliflower or green beans if preferred.
- Ensure chicken reaches 165°F internal temperature for food safety.
- This casserole can be prepared ahead and refrigerated before baking for convenience.
Keywords: Buffalo chicken casserole, sweet potato casserole, spicy chicken bake, buffalo sauce recipe, healthy casserole, chicken and broccoli dish, one-dish meal
