A flavorful and hearty casserole featuring tender chicken, crispy potatoes, and a cheesy buffalo topping.
Preheat your oven to 450°F.
Ensure the oven is fully preheated to achieve the best roasting results.
In a large bowl, mix together olive oil, buffalo sauce, salt, pepper, paprika, and garlic powder.
Mix thoroughly to ensure the spices are evenly distributed.
Add the diced potatoes to the bowl and toss to coat them evenly.
Cut the potatoes into uniform pieces for even cooking.
Spread the coated potatoes in a greased baking dish in a single layer.
Avoid overcrowding the dish to allow the potatoes to crisp up.
Bake the potatoes for 30 minutes, stirring halfway through.
Check for doneness by piercing a potato piece with a fork.
Meanwhile, add the diced chicken to the remaining marinade in the bowl and toss to coat.
Let the chicken sit in the marinade while the potatoes bake to absorb the flavors.
Once the potatoes are done, remove the dish from the oven and lower the temperature to 400°F.
Allow the oven to cool slightly before continuing.
Layer the marinated chicken over the baked potatoes.
Spread the chicken evenly for uniform cooking.
Sprinkle the shredded cheese and chopped green onions over the chicken.
Distribute the topping evenly for a consistent flavor.
Bake the casserole for 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the casserole hot, garnished with extra buffalo sauce if desired.
Pair with a side salad or crusty bread for a complete meal.
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