Buffalo Chicken Sweet Potato Casserole
A delicious and hearty casserole combining buffalo chicken, sweet potatoes, and broccoli.
Equipment
- 9x13-inch casserole dish
Ingredients
Main Ingredients
- 2 lbs boneless chicken breasts, cut into cubes
- 5 medium sweet potatoes, cut into small cubes
- 2 heads broccoli, cut into small florets
- 1 cup buffalo sauce
- 0.5 cup avocado oil or olive oil
- 0.5 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 cup shredded cheddar cheese
- 0.25 cup chopped green onion
- 0.5 cup cooked turkey bacon
- 1 drizzle ranch dressing optional
Instructions
- Preheat your oven to 425°F (220°C) and grease a 9x13-inch casserole dish.
- Prepare the chicken, sweet potatoes, and broccoli by cutting them into smaller pieces. This will help them cook evenly.
- In a small bowl, mix together the buffalo sauce, avocado oil, salt, pepper, and garlic powder. This sauce will add a wonderful flavor to the dish.
- In a large bowl, add the sweet potatoes and half of the buffalo sauce mixture. Toss until well combined.
- Pour the sweet potatoes into the greased casserole dish and roast for 30 minutes, flipping halfway through for even cooking.
- In the same bowl used for the sweet potatoes, add the chicken and broccoli, then pour in the remaining buffalo sauce. Toss to coat completely.
- After 30 minutes, remove the sweet potatoes from the oven and layer the chicken and broccoli mixture on top.
- Bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Remove from the oven, top with cheese, green onion, and cooked bacon, then return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Let cool for a few moments before serving. Drizzle with ranch dressing or blue cheese if desired.
Notes
For a milder flavor, use less buffalo sauce or choose a milder brand. No alcoholic drinks allowed, please substitute with a non-alcoholic option.