Description
This Buffalo Chicken Sweet Potato Casserole combines tender cubes of chicken breast, roasted sweet potatoes, and vibrant broccoli florets tossed in spicy buffalo sauce, then baked to perfection and topped with cheddar cheese, green onions, and turkey bacon for a flavorful, hearty meal.
Ingredients
Scale
Protein & Vegetables
- 2 lbs boneless chicken breasts, cut into cubes
- 5 medium sweet potatoes, cut into small cubes
- 2 heads broccoli, cut into small florets
- 1/2 cup cooked turkey bacon, chopped
Sauces & 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 (optional)
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onion
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425°F and grease a 9×13 inch casserole dish to prevent sticking.
- Cut Ingredients: Prepare the chicken, sweet potatoes, and broccoli by cutting them into smaller, bite-sized pieces for even cooking.
- Make Buffalo Sauce Mixture: In a small bowl, whisk together buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder until well combined.
- Toss Sweet Potatoes: In a large bowl, add the cubed sweet potatoes and half of the buffalo sauce mixture. Toss thoroughly to coat sweet potatoes evenly.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the casserole dish and roast in the preheated oven for 30 minutes, flipping them halfway through to ensure even roasting.
- Coat Chicken and Broccoli: Meanwhile, add the cubed chicken and broccoli florets to the large bowl that held the sweet potatoes and pour in the remaining buffalo sauce mixture. Toss well until all pieces are evenly coated.
- Add Chicken and Broccoli to Casserole: After the sweet potatoes have roasted for 30 minutes, arrange the coated chicken and broccoli evenly over the top of the sweet potatoes in the casserole dish.
- Bake Chicken and Broccoli: Return the casserole to the oven and bake for another 25 minutes or until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Add Toppings and Melt Cheese: Remove the casserole from the oven, sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon evenly over the top. Place back in the oven for 5 minutes or until the cheese is melted and bubbly.
- Cool and Serve: Let the casserole cool for a few moments before serving. Optionally, drizzle with ranch or blue cheese dressing to taste.
Notes
- For the best flavor, use freshly made buffalo sauce or a quality brand like New Primal or Frank’s.
- You can leave the sweet potato skins on for added texture and nutrients or peel them if preferred.
- Flip the sweet potatoes halfway through roasting to ensure they cook evenly and develop a nice roasted texture.
- Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F for safety.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
- Substitute turkey bacon with regular bacon or omit for a vegetarian option by replacing chicken with tofu and choosing vegan cheese and buffalo sauce.
- Adjust the amount of buffalo sauce according to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
