Description

This Buffalo Chicken Sweet Potato Casserole is a flavorful, hearty dish featuring tender chicken, roasted sweet potatoes, and broccoli coated in spicy buffalo sauce. Topped with melted cheddar, green onions, and turkey bacon, it’s a comforting meal perfect for dinner that combines the zest of buffalo flavors with the sweetness of roasted potatoes.

Ingredients

Scale

Main 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

Sauce and Seasonings

1 cup buffalo sauce (New Primal or Franks recommended)
1/2 cup avocado oil or olive oil
1/2 tsp salt
1 tsp pepper
2 tsp garlic powder

Toppings

1 cup shredded cheddar cheese
1/4 cup chopped green onion
1/2 cup cooked turkey bacon
Drizzle of ranch dressing (optional)

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Instructions

Preheat and prepare dish: Preheat oven to 425 degrees Fahrenheit and grease a 9×13 inch casserole dish to prevent sticking.
Prepare ingredients: Cut chicken breasts into cubes, peel and cube sweet potatoes, and chop broccoli into small florets for even cooking.
Mix buffalo sauce: In a small bowl, combine buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder to create the flavorful coating.
Toss sweet potatoes: Place sweet potato cubes in a large bowl with half of the buffalo sauce mixture and toss until potatoes are well coated.
Roast sweet potatoes: Spread the coated sweet potatoes evenly in the casserole dish and roast for 30 minutes, flipping halfway through for even roasting.
Combine chicken and broccoli: In the same bowl used for sweet potatoes, mix cubed chicken and broccoli with the remaining buffalo sauce to coat completely.
Add chicken and broccoli to casserole: After 30 minutes of roasting the sweet potatoes, top them with the buffalo-coated chicken and broccoli mixture.
Bake casserole: Bake everything together for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is cooked through.
Add toppings and finish baking: Remove casserole from oven, sprinkle shredded cheddar cheese, chopped green onion, and cooked turkey bacon on top. Return to oven for 5 minutes until cheese is melted and bubbly.
Serve: Let casserole cool for a few moments before serving. Optionally drizzle with ranch or blue cheese dressing for extra flavor.

Notes

Store leftover casserole in the refrigerator for up to 5 days or freeze for longer storage.
Leaving the sweet potato skin on adds texture, but peeling is fine if preferred.
Use turkey bacon for a leaner option or substitute with regular bacon as desired.
Ensure the chicken reaches 165°F internally for safe consumption.
If you prefer less spicy, reduce the amount of buffalo sauce or choose a milder brand.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 80 mg