Introduction

This Buffalo Chicken Sweet Potato Casserole is a flavorful, hearty dish that combines spicy buffalo sauce with tender chicken, sweet potatoes, and broccoli. It’s an easy baked meal perfect for weeknights or casual gatherings.

Four white bowls sit on a white marbled surface, each filled with a colorful mix of food. The base layer is orange sweet potato cubes and green roasted broccoli florets. On top of this are chunks of cooked chicken and crispy bacon pieces, adding light tan and reddish-brown colors. Scattered white crumbled cheese and chopped green onions add small contrasting bits all over the bowls. The dish is finished with drizzles of creamy white sauce and melted orange cheese, creating a rich texture. A small white bowl of extra green onions and a rustic cream-filled pottery pitcher on a white plate sit nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
5 medium sweet potatoes, cut into small cubes (skin on or off)
2 heads broccoli, cut into small florets
1 cup buffalo sauce (such as New Primal or Franks)
1/2 cup avocado oil or olive oil
1/2 tsp salt
1 tsp pepper
2 tsp garlic powder
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1/2 cup cooked turkey bacon
Drizzle of ranch dressing (optional)

Instructions

Step 1: Preheat your oven to 425°F and grease a 9×13-inch casserole dish.
Step 2: Cut the chicken, sweet potatoes, and broccoli into small pieces.
Step 3: In a small bowl, combine buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder.
Step 4: Place sweet potatoes in a large bowl and toss with half of the buffalo sauce mixture until evenly coated.
Step 5: Spread the sweet potatoes in the prepared casserole dish and roast for 30 minutes, flipping them halfway through.
Step 6: Add chicken and broccoli to the bowl used for sweet potatoes, then toss with the remaining buffalo sauce to coat thoroughly.
Step 7: After the sweet potatoes have roasted for 30 minutes, add the coated chicken and broccoli evenly on top.
Step 8: Return the casserole to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 9: Remove from oven, sprinkle with cheddar cheese, green onion, and cooked turkey bacon. Bake for another 5 minutes, or until the cheese melts.
Step 10: Let the casserole cool for a few minutes before serving. Drizzle with ranch or blue cheese dressing if desired.

Tips & Variations

For extra heat, add crushed red pepper flakes to the buffalo sauce mixture.
Swap turkey bacon for regular bacon or omit for a vegetarian option by substituting chicken with tofu.
Leaving sweet potato skin on adds texture and nutrients, but peeling can result in a smoother bite.
Use homemade buffalo sauce for a personalized flavor twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the chicken and vegetables.

How to Serve

The dish is shown in a clear glass rectangular baking dish on a white marbled surface. The bottom layer consists of bright orange roasted sweet potato cubes. On top of that, there are green broccoli florets that look roasted with slight charring. Scattered among the vegetables are chunks of cooked white chicken breast. Over the chicken and vegetables, shredded yellow cheddar cheese is sprinkled generously. Pieces of crispy reddish-brown bacon are spread across the top as the final layer. Surrounding the baking dish, there are small bowls with extras like fresh green chopped scallions, extra bacon pieces, and sauces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this casserole?

Yes, you can substitute fresh broccoli with frozen. Thaw and drain excess moisture before adding to prevent the casserole from becoming watery.

Is this casserole spicy?

The level of heat depends on the buffalo sauce you use. You can adjust the spiciness by choosing a mild or hot sauce, or by adding more or less buffalo sauce according to your preference.

Buffalo Chicken Sweet Potato Casserole Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

A hearty and flavorful Buffalo Chicken Sweet Potato Casserole combining tender chicken cubes, roasted sweet potatoes, and broccoli tossed in spicy buffalo sauce, topped with melted cheddar, green onions, and turkey bacon for a perfect balance of heat and comfort.

Author: Marco
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Proteins

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 as preferred)
2 heads broccoli, cut into small florets
1/4 cup chopped green onion

Sauces and Oils

1 cup buffalo sauce (such as New Primal or Frank’s)
1/2 cup avocado oil or olive oil
Drizzle of ranch dressing (optional, for serving)

Spices and Seasonings

1/2 tsp salt
1 tsp black pepper
2 tsp garlic powder

Dairy

1 cup shredded cheddar cheese

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C) and grease a 9×13 inch casserole dish to prevent sticking and make cleanup easier.
Cut Ingredients: Cube the chicken breasts and sweet potatoes into small pieces, and cut the broccoli into small florets for even cooking.
Mix Buffalo Sauce: In a small bowl, whisk together the buffalo sauce, avocado oil (or olive oil), salt, pepper, and garlic powder to create a flavorful marinade.
Toss Sweet Potatoes: Place the cubed sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss well to fully coat the sweet potatoes.
Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish. Roast in the preheated oven for 30 minutes, flipping the sweet potatoes halfway through to ensure even cooking.
Coat Chicken and Broccoli: While the sweet potatoes roast, combine the chicken cubes and broccoli florets in the same large bowl. Add the remaining buffalo sauce mixture and toss thoroughly to coat evenly.
Add Chicken and Broccoli: After the sweet potatoes have roasted for 30 minutes, remove the casserole dish from the oven and top the sweet potatoes with the buffalo-coated chicken and broccoli.
Bake Until Cooked: Return the casserole dish to the oven and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and broccoli is tender.
Add Toppings and Melt Cheese: Remove the casserole from the oven and sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon over the top. Return to the oven for 5 more minutes, or until the cheese is fully melted and bubbly.
Serve: Let the casserole cool for a few moments before serving. Optionally, drizzle with ranch or blue cheese dressing for extra flavor before enjoying.

Notes

You can leave the sweet potato skin on for added texture and nutrients or peel them according to your preference.
Use cooked turkey bacon to save time; it can be cooked ahead separately if preferred.
If you like it spicier, add more buffalo sauce or a pinch of cayenne pepper to the sauce mix.
Make sure to check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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