This Whole30 Loaded Potato & Buffalo Chicken Casserole is a delicious one pan meal that is packed with flavor! It takes less than 10 minutes to prep and only uses 5 ingredients. Perfect for busy weeknights!

*This post was updated with new copy and photos on February 24, 2021.

Loaded potato and Buffalo chicken casserole that is whole30 and paleo

Casseroles and one-pan meals are my love language! Also anything Buffalo Chicken. Which makes this meal a winner in my book! All of my kids LOVE buffalo anything (as long as I use mild sauce), so it’s also great for the whole family. This Loaded Potato and Buffalo Chicken Casserole is so simple to make, and it only uses 5 ingredients. You truly can’t beat that!

Whole30 Buffalo Chicken & Potato Casserole

What Ingredients You Need to Make This Loaded Potato & Buffalo Chicken Casserole

Like I mentioned, you only need 5 (maybe 6) ingredients to make this!

  • Chicken – I love to get my organic, free-range chicken breasts from Butcher Box. They deliver the meat straight to your doorstep, and it’s seriously the best chicken I’ve ever had!
  • Potatoes – For this recipe, you can use 1 lb of yellow or red baby potatoes or 4-5 russett potatoes (peeled or not, up to you!). If you use baby potatoes, I like to cut them into halves if they’re smaller, or fourths if they’re on the bigger side.
  • Buffalo Sauce – Some of my favorite healthier (and Whole30 compliant) brands of buffalo sauce are: The New Primal, Tessemae’s, and Primal Kitchen.
  • Green onions
  • Bacon – I also love to get this from Butcher Box. It’s sugar free and so delicious!
  • Green onions
  • Ranch dressing – My favorites are Tessemae’s or Sir Kensington’s!

You can get both of the sauces needed for this recipe on Thrive Market. Thrive is an online store that sells pantry staples for cheaper than retail price. I love getting everything delivered to my doorstep! You can use this link to get 25% off your first order plus a free gift!

I used my 9×13 Staub Baking Dish for this recipe. Any 9×13 pan will work well!

Whole30 buffalo chicken casserole with ranch

How to Make This Whole30 Loaded Potato & Buffalo Chicken Casserole

  • Cook your bacon. I like to do this using my No Mess Oven Baked Bacon method! Drain it on a paper towel lined plate while you make the casserole.
  • Preheat your oven to 450. Spray a 9×13 casserole dish with avocado or olive oil. In a large bowl, combine the diced potatoes and buffalo sauce. Toss to coat, then use a slotted spoon to remove the potatoes and add them to the baking dish in a single layer. Add the raw chicken pieces to the same bowl with the remaining buffalo sauce and toss. Keep the bowl in the fridge and let the chicken marinate while the potatoes cook.
  • Cook the potatoes for 30-35 minutes, tossing every 10 minutes, until cooked through and crispy. Reduce the oven temperature to 400. Add the raw marinated chicken pieces on top of the potatoes along with the bacon pieces. Cook for an additional 15-20 minutes until the chicken is cooked through. Top with green onions and a drizzle of ranch dressing and serve. Enjoy!

Whole30 Buffalo Chicken Casserole

Looking for some other delicious Whole30 Casseroles to try? Check these out:

Tuscan Spaghetti Squash Casserole

Roasted Veggie Breakfast Casserole

Bacon Jalapeno Popper Chicken Casserole

If you try this casserole out and love it, a rating and review here on my site would mean the world! Don’t forget to tag me on Instagram @maryswholelife so I can see your creations! Enjoy!

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Whole30 Loaded Potato And Buffalo Chicken Casserole

A healthier take on the ultimate comfort food casserole. Gluten, grain, dairy, and sugar free. 
4.94 from 15 votes
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Ingredients

  • 2 lbs chicken breasts, cut into 1 inch cubes
  • 1 lb baby potatoes , quarted, or 4 russet potatoes peeled and cut into 1 inch pieces
  • 6-8 strips sugar-free bacon
  • 1/4 cup green onions, diced
  • 3/4 cup The New Primal Buffalo Sauce, or compliant buffalo sauce of choice
  • Compliant ranch dressing, for serving

Instructions
 

  • Cook your bacon. I like to do this in the oven for 15 mins at 400! Drain it on a paper towel lined plate while you make the casserole.
  • Preheat your oven to 450. Spray a 9x13 casserole dish with avocado or olive oil. In a large bowl, combine the diced potatoes and buffalo sauce. Toss to coat, then use a slotted spoon to remove the potatoes and add them to the baking dish in a single layer. Add the raw chicken pieces to the same bowl with the remaining buffalo sauce and toss. Keep the bowl in the fridge and let the chicken marinate while the potatoes cook.
  • Cook the potatoes for 30-35 minutes, tossing every 10 minutes, until cooked through and crispy. Reduce the oven temperature to 400. Add the raw marinated chicken pieces on top of the potatoes along with the bacon pieces. Cook for an additional 15-20 minutes until the chicken is cooked through. Top with green onions and a drizzle of ranch dressing and serve. Enjoy! 

Nutrition

Calories: 485kcal, Carbohydrates: 21g, Protein: 55g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 167mg, Sodium: 1869mg, Potassium: 1399mg, Fiber: 3g, Sugar: 1g, Vitamin A: 145IU, Vitamin C: 26mg, Calcium: 31mg, Iron: 2mg