Description
This Buffalo Chicken Sweet Potato Casserole is a flavorful and hearty dish perfect for a family dinner. Combining tender buffalo-spiced chicken, roasted sweet potatoes, and broccoli, topped with melted cheddar cheese, turkey bacon, and green onions, this casserole delivers a spicy and satisfying meal with a creamy ranch finish.
Ingredients
Scale
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
Sauce and Seasoning
- 1 cup buffalo sauce
- 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and grease a 9×13 casserole dish to prevent sticking.
- Prepare Ingredients: Cut the chicken breasts into cubes, sweet potatoes into small cubes (with or without skin), and broccoli into small florets to ensure even cooking.
- Make Buffalo Mixture: In a small bowl, whisk together buffalo sauce, avocado oil, salt, pepper, and garlic powder until well combined.
- Toss Sweet Potatoes: Place the sweet potato cubes in a large bowl, add half of the buffalo mixture, and toss until they are fully coated.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the casserole dish and roast in the oven for 30 minutes, flipping them halfway through to ensure even browning.
- Coat Chicken and Broccoli: While the sweet potatoes roast, add the chicken and broccoli to the bowl used for the sweet potatoes and toss with the remaining buffalo sauce mixture to coat thoroughly.
- Combine and Bake: After the sweet potatoes have roasted for 30 minutes, layer the buffalo-coated chicken and broccoli on top. Return the casserole to the oven and bake for an additional 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Add Toppings: Remove the casserole from the oven, sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon evenly on top.
- Melt Cheese: Place the casserole back in the oven for 5 minutes or until the cheese has completely melted and is bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Add a drizzle of ranch dressing or blue cheese if desired for extra flavor.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
- Sweet potato skin can be left on for extra texture and nutrients or peeled based on preference.
- Use turkey bacon as a leaner bacon alternative; regular bacon can be substituted if preferred.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
- Adjust buffalo sauce quantity to control the level of spiciness according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
