Crack Buffalo Chicken Potato Casserole Recipe - Buffalo chicken potato casserole loaded with cheddar, bacon, and ranch. This dish is like eating buffalo chicken dip for dinner. Effortless to make and the whole family gobbles it up! Frozen hash browns, cream of chicken soup, sour cream, hot sauce, bacon, chicken, ranch dressing mix, shredded cheese, and french fried onions. Great for potlucks and game day!
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
In a large bowl, combine potatoes, cream of chicken soup, sour cream, hot sauce, chicken, bacon, ranch dressing mix, and cheddar cheese. Pour into prepared pan. Top casserole with french fried onions.
Bake uncovered for 45 to 55 minutes, until bubbly.
Notes:
I use Frank's Hot Sauce or Frank's Wing Sauce in this recipe. Both work great.
Can substitute any flavor of condensed cream soup you would like.
I use shredded cheddar cheese, You can use any cheese you prefer. Mexican cheese blend is delicious in this recipe.
You can use low-fat sour cream, turkey bacon, and Healthy Choice condensed soup for a lower calorie dish.
Add some diced celery for a little extra crunch.
Can I make Buffalo Chicken Potato Casserole in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake.
Can I freeze Buffalo Chicken Potato Casserole? Yes! Assemble the casserole. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to three months.
When ready to bake, thaw in the refrigerator overnight and bake as directed.
Store leftovers in an airtight container in the refrigerator.