Can I make Buffalo Chicken Sweet Potato Casserole ahead of time?

Yes! You can chop everything and mix the sauce earlier in the day. Roast the sweet potatoes, then store them covered. When ready, add sauced chicken + broccoli and bake. It’s a great prep-ahead dinner for busy weekdays.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days . Reheat in the microwave or oven until warmed through. (A little extra ranch on day two is basically mandatory.)

You can , but broccoli can get softer after freezing. If you’re planning to freeze, consider slightly undercooking the broccoli or swapping in a sturdier veggie like cauliflower. Freeze in airtight containers for up to 2 months .

What can I use instead of turkey bacon?

Regular bacon works, of course. Or skip it entirely and add crunch with crushed tortilla chips on top right before serving (not traditional, but delicious).

Is Buffalo Chicken Sweet Potato Casserole super spicy?

It depends on your buffalo sauce. The sweet potatoes balance the heat a lot, so most people find it “zesty” rather than overwhelming. If you’re cooking for spice-sensitive folks, serve extra buffalo sauce on the side instead of adding more in the pan.

Buffalo Chicken Sweet Potato Casserole: Irresistible 30-Minute Comfort

Description

Buffalo Chicken Sweet Potato Casserole is a cozy, spicy-sweet one-pan dinner with roasted sweet potatoes, tender chicken, broccoli, melty cheddar, and a drizzle of ranch.

Ingredients

Scale

2 lbs boneless chicken breasts (about 3 large), cut into cubes
5 medium sweet potatoes, cut into small cubes (skin on or off)
2 heads broccoli, cut into small florets
1 cup buffalo sauce (New Primal or Frank’s)
1/2 cup avocado oil or olive oil
1/2 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1/2 cup cooked turkey bacon, chopped
Ranch drizzle (optional, for serving)

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Instructions

Preheat oven to 425°F. Grease a 9×13 casserole dish.
In a small bowl, whisk together buffalo sauce, oil, salt, pepper, and garlic powder.
In a large bowl, toss sweet potatoes with half the sauce mixture.
Spread sweet potatoes in the casserole dish. Roast 30 minutes, flipping halfway.
In the same bowl, toss chicken and broccoli with the remaining sauce mixture.
After 30 minutes, add chicken and broccoli on top of the sweet potatoes.
Bake 20–25 minutes, until chicken reaches 165°F.
Top with cheddar, green onion, and turkey bacon. Bake 5 minutes more, until cheese melts.
Cool a few minutes. Drizzle with ranch (or serve ranch/blue cheese on the side).

Notes

Cut small for best results: Small, even cubes cook faster and more evenly.

Make it milder: Use less buffalo sauce and add extra ranch at the end.

Extra spicy: Add more buffalo sauce right before serving.

Meal prep: Keeps well for 4 days in the fridge; reheat until hot.

Cheese swap: Pepper jack is delicious if you like more heat.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 703 kcal
Sugar: 5 g
Sodium: 1360 mg
Fat: 35 g
Saturated Fat: 8 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 6 g
Protein: 57 g
Cholesterol: 146 mg