Buffalo Chicken Potato Casserole (Print Version)

# Ingredients:

→ Buffalo Mixture

01 - ¼ cup (64g) buffalo sauce
02 - 2 tablespoons olive oil
03 - 1 packet (2 tablespoons) dry ranch seasoning
04 - 2 teaspoons black pepper

→ Main Ingredients

05 - 8 Russet potatoes (4 pounds), peeled and diced
06 - 2 pounds chicken breasts, cut into pieces
07 - 1 cup (113g) mild cheddar cheese, shredded
08 - 1 cup (113g) Monterey Jack cheese, shredded
09 - 8-10 slices thick-cut bacon, cooked and crumbled

→ For Serving

10 - Sour cream
11 - Extra buffalo sauce
12 - Green onions, chopped

# Instructions:

01 - Combine buffalo sauce, oil, ranch seasoning, and pepper.
02 - Toss potatoes with half buffalo mixture. Bake at 425°F for 60-70 minutes, flipping halfway.
03 - Coat chicken with remaining buffalo mixture. Refrigerate 30 minutes.
04 - Combine potatoes and chicken in baking dish. Bake 18-20 minutes. Top with cheese and bacon, bake 5-10 minutes more.

# Notes:

01 - Can adjust buffalo sauce to taste
02 - Ensure chicken reaches 165°F

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