Let’s do bar food meets casserole. Sure, its unorthodox, but this is what happens when it’s my turn to make dinner—most times, I don’t have anything planned out, so I have to patch things together. Sometimes it works, and sometimes—not so much. But in this case, it was a go.
In fact, so much so, the leftovers were used for breakfast. I’m sure you can guess how. Yep, put an egg on it.
But let’s talk shortcuts and swap-outs. I used fresh potatoes because that’s what was in the pantry, but if you want to shortcut the time on this dish to 30 minutes, just use some frozen country potatoes. If not, luckily this is a one dish pan, so roast them like the recipe calls for and then you can toss all the other ingredients in for the final bake. And for the heat, I used Sriracha but feel free to use your preferred hot sauce.
Now the optional stuff—you can skip bacon, but really that would be sacrilegious to this dish. Okay not really, but really why would you? And if you do, don’t tell me. My little guy tells me the bacon makes this dish—I’ve trained him well—because I completely agree.
And there you have it, make this any which way you want and enjoy!
Buffalo Chicken and Potato Casserole
Ingredients
Instructions
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