Description
This Buffalo Chicken Sweet Potato Casserole is a flavorful and hearty dish combining tender chicken, roasted sweet potatoes, and broccoli tossed in spicy buffalo sauce. Topped with cheddar cheese, green onions, and turkey bacon, it makes a perfect crowd-pleasing meal with a delicious kick and creamy ranch to balance the heat.
Ingredients
Scale
Protein
- 2 lbs boneless chicken breasts, cut into cubes
- 1/2 cup cooked turkey bacon, chopped
Vegetables
- 5 medium sweet potatoes, cut into small cubes
- 2 heads broccoli, cut into small florets
- 1/4 cup chopped green onion
Sauces & Oils
- 1 cup buffalo sauce
- 1/2 cup avocado oil or olive oil
- drizzle of ranch dressing
Spices & Seasonings
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Dairy
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C) and grease a 9×13 inch casserole dish thoroughly to prevent sticking.
- Chop Ingredients: Cut the chicken breasts into cubes, sweet potatoes into small cubes (skin optional), and broccoli into small florets to ensure even cooking.
- Make Buffalo Sauce Mixture: In a small bowl, combine buffalo sauce, avocado oil or olive oil, salt, pepper, and garlic powder, mixing well to form a spicy, flavorful coating.
- Toss Sweet Potatoes: In a large bowl, add the cubed sweet potatoes and half of the buffalo sauce mixture. Toss thoroughly until all the sweet potatoes are evenly coated.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the greased casserole dish and roast in the oven for 30 minutes, flipping them halfway through to ensure even roasting.
- Toss Chicken and Broccoli: Using the same bowl, add the chicken cubes and broccoli florets along with the remaining buffalo sauce mixture. Toss everything well to coat completely with the sauce.
- Add Chicken and Broccoli: After roasting the sweet potatoes, spread the buffalo-coated chicken and broccoli evenly over the top of the sweet potatoes in the casserole dish.
- Bake Dish: Return the casserole to the oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and safe to eat.
- Add Toppings and Melt Cheese: Remove the casserole and sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon over the top. Place back in the oven for 5 minutes or until the cheese is melted and bubbly.
- Serve: Allow the casserole to cool for a few moments before serving. Drizzle ranch dressing or your preferred toppings like blue cheese for added creaminess and flavor.
Notes
- For a spicier dish, add more buffalo sauce or include crushed red pepper flakes.
- You can substitute turkey bacon with regular bacon or omit it for a vegetarian option.
- Sweet potato skin can be left on for added fiber and nutrients or peeled if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- For added creaminess, mix some ranch dressing into the buffalo sauce mixture before tossing the ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
