Buffalo Chicken Sweet Potato Casserole Recipe
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.
- 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.
Keywords: Buffalo chicken casserole, sweet potato casserole, buffalo sauce recipe, healthy buffalo chicken, baked buffalo chicken, spicy chicken casserole
