Description
This Buffalo Chicken Sweet Potato Casserole combines tender cubed chicken breasts, roasted sweet potatoes, and broccoli florets tossed in a zesty buffalo sauce, layered and baked to perfection with melted cheddar cheese, crispy turkey bacon, and a drizzle of ranch for a flavorful and satisfying meal perfect for dinner gatherings or meal prep.
Ingredients
Scale
Proteins
- 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
- 1/2 cup cooked turkey bacon
Vegetables
- 5 medium sweet potatoes, cut into small cubes (skin on or off)
- 2 heads broccoli, cut into small florets
- 1/4 cup chopped green onion
Sauces and Seasonings
- 1 cup buffalo sauce (e.g., New Primal or Franks)
- 1/2 cup avocado oil or olive oil
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- drizzle of ranch dressing
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F and grease a 9×13 casserole dish to prevent sticking.
- Prep Ingredients: Cut chicken breasts, sweet potatoes, and broccoli into small, bite-sized pieces to ensure even cooking.
- Make Buffalo Sauce Mixture: In a small bowl, combine buffalo sauce, avocado oil, salt, pepper, and garlic powder, mixing well to make a flavorful coating.
- Toss Sweet Potatoes: Place the cubed sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss thoroughly to coat the sweet potatoes evenly.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish. Roast in the oven for 30 minutes, flipping the potatoes halfway through for even caramelization.
- Coat Chicken and Broccoli: In the large bowl used for sweet potatoes, add the cubed chicken and broccoli florets, then pour in the remaining buffalo sauce mixture. Toss until all pieces are fully coated.
- Combine and Bake: After the sweet potatoes have roasted for 30 minutes, layer the buffalo-coated chicken and broccoli on top of the sweet potatoes in the casserole dish. Return to the oven and bake for 25 minutes or until the chicken is cooked through to an internal temperature of 165°F.
- Add Cheese and Bacon: Remove the casserole from the oven. Sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon over the top. Place the dish back in the oven for 5 minutes or until the cheese has melted.
- Serve: Let the casserole cool for a few minutes before serving. Add an optional drizzle of ranch or blue cheese dressing for extra creaminess.
Notes
- Storing: This casserole can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Sweet Potato Skin: Leaving the skin on adds extra fiber and nutrients but can be removed for a smoother texture.
- Buffalo Sauce: Adjust the amount of buffalo sauce to your preferred spice level.
- Chicken Temperature: Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Turkey Bacon: Regular bacon can be substituted if preferred.
- Make Ahead: You can prepare the ingredients ahead of time and assemble before baking to save time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 700 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: 75 mg
