Have you ever read one of those “casserole” recipes that call for a box of pasta, two cans of store-bought cream of mushroom soup, and half a container of Cheez Whiz?
This is not one of those recipes. It’s just as convenient – dinner in one pot, no need to fuss with browning anything beforehand – but you can skip the pasta and the hyper-processed ingredients in favor of fresh, whole foods.
And the spicy buffalo chicken taste is definitely a whole lot better than gloopy puddles of fake cheese and soup from a can.
If you don’t want so much heat in your dinner, you can always replace some or all of the hot sauce with BBQ sauce – go half-and-half to tone it down, or all-BBQ for a mellow, sweeter taste. Serve your masterpiece with a fresh side salad to balance the richness of the casserole, and dig in!
Sweet Potato And Buffalo Chicken Casserole Recipe
Serves: 4 Prep: 20 min Cook: 50 min
Ingredients
- 2 lbs. boneless skinless chicken breasts cut into cubes;
- 5 sweet potatoes, cut into ½-inch cubes;
- 1 tbsp. paprika;
- 2 tbsp. garlic powder;
- 6 tbsp. hot sauce;
- ½ cup olive oil or melted ghee;
- 1 cup bacon, cooked and cut into pieces;
- 1 cup green onions, sliced;
- Sea salt and freshly ground black pepper to taste;
Preparation
- Preheat your oven to 400 F.
- In a large bowl, combine together the olive oil, paprika, garlic powder, and hot sauce, and season with salt and pepper to taste.
- Add the sweet potatoes and chicken, and stir to coat.
- Empty the bowl into a casserole dish.
- Bake in the preheated oven for 40 to 45 minutes, stirring every 10-15 minutes.
- Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.
📖 Recipe
Sweet Potato And Buffalo Chicken Casserole Recipe
Ingredients
- 2 lbs. boneless skinless chicken breasts cut into cubes
- 5 sweet potatoes cut into ½-inch cubes
- 1 tbsp. paprika
- 2 tbsp. garlic powder
- 6 tbsp. hot sauce
- ½ cup olive oil or melted ghee
- 1 cup bacon cooked and cut into pieces
- 1 cup green onions sliced
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- In a large bowl, combine together the olive oil, paprika, garlic powder, and hot sauce, and season with salt and pepper to taste.1 tbsp. paprika, 2 tbsp. garlic powder, 6 tbsp. hot sauce, ½ cup olive oil or melted ghee, Sea salt and freshly ground black pepper to taste
- Add the sweet potatoes and chicken, and stir to coat.5 sweet potatoes, 2 lbs. boneless skinless chicken breasts cut into cubes
- Empty the bowl into a casserole dish.
- Bake in the preheated oven for 40 to 45 minutes, stirring every 10-15 minutes.
- Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.1 cup bacon, 1 cup green onions
Katie says
Taste is great, if I could get it to cook. Unfortunately, this has been in the oven for well over an hour and half the sweet potatoes are still raw, despite stirring every 15 mins.
I think next time I’ll just make everything separately and put it together at the end.
Paleo Leaper says
Maybe it's the potato variety; I guess doing as you explained would fix the issue! Good luck next time!
Aleta says
I also had trouble with the sweet potatoes cooking evenly; despite stirring it every 10 minutes, some were soft while others were quite firm. I would parboil the sweet potatoes first to prevent this.
I found the flavor wasn't very strong in the end, but dressed it with more hot sauce and some homemade paleo ranch dressing and it was quite tasty. Next time I would double the seasonings or half the chicken & sweet potatoes, this was a lot of food!
Matt says
Love this recipe and have made it for years! I usually use 3-4 sweet potatoes because some of them are huge. I also finely chop a sweet onion and 2 green peppers to mix in. Top with shredded cheese at the same time as bacon and green onion.
Side note: I also sometimes crack a couple over easy eggs on top for breakfast leftovers. Weird twist to a “breakfast skillet”
Paleo Leaper says
Thanks for the tips Matt! :)
Steve says
Love this recipe! I made two changes that addressed all the concerns from the others. I cut the sweet potato smaller. Then I cooked it covered with foil for 45 to 60 and then broiled for 10 at the end to crisp it.
Flavor wise I used minced garlic instead of powder and a bottle of Primal kitchens paleo dairy free Buffalo sauce instead of hot sauce. I also use ghee instead of olive oil.
Paleo Leaper says
Sounds yum Steve!
Ken says
Very good & a crowd pleaser. I like adding some chopped celery and celery leaves at the end with the green onions and bacon...an easy way to add vegetables and goes with the "buffalo sauce" flavor