Loaded Potato & Buffalo Chicken Casserole {Whole30}
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.
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!
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!
How to Make This Whole30 Loaded Potato & Buffalo Chicken Casserole
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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.
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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.
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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!
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
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
- ¼ cup green onions, diced
- ¾ 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!
36 Comments on “Loaded Potato & Buffalo Chicken Casserole {Whole30}”
This is a favorite in our house, it NEVER disappoints! Such a simple, flavorful, clean meal. Reheats beautifully as well. Broccoli is a great addition (add during second half), as is a sprinkle of cheese! 10/10!
Thanks Stephanie!
I’ve made this recipe multiple times now and I love it! I add roasted broccoli for added fiber. Thanks for creating and sharing an easy, yet super flavorful recipe!
Thank you, Silvina!
We love this meal! Very easy, super simple, but yet delicious!
My potatoes are notorious for sticking to the bottom of the pan so remember to spray it or use some wax paper for an easier clean up.
We typically add a side of steamed broccoli for extra veggies, would be great to add within the bake too 🙂
Thank you!!
This was so easy and very yummy. Even my husband, who doesn’t like spicy food, liked this and got seconds!
Yay! Thanks Kaylyn!