In case you didn’t know, you can absolutely eat potatoes while on Weight Watchers. This buffalo chicken and potato casserole will show you how. It’s delicious, high in protein, and low in points. And of course, contains one of the best, comforting foods – potatoes.
Buffalo Chicken and Potato Casserole takes a bit of time to make but is worth the time. Once it’s done, you’ll love indulging in the flavor of the spicy buffalo chicken paired with the cheesy, hearty potatoes. If you don’t like spicy food, you can always leave Frank’s hot sauce out. A chicken, cheese, and potato casserole will still work well for an easy, healthy weeknight dinner.
Three reasons why you need to make this recipe!
Potatoes can be healthy!
When paired with the right ingredients, potatoes are a very filling, healthy carbohydrate. Because this dish is high in protein, it helps stabilize blood sugar, so you’re less likely to get a blood sugar spike from the potatoes. Instead, you’ll be satisfied and full all night.
Buffalo Chicken and Potato Casserole is high in protein.
Each serving has almost 40 grams of protein! A goal of 30-40 grams of protein per meal is important if you want to feel full and curb cravings. So this casserole is perfect while on Weight Watchers. You can knock out cravings and keep points low at the same time.
It’s easy to adjust the heat level.
If you like spicy food, you can always add more Frank’s hot sauce or even a bit of sriracha. Don’t like spicy food? Not a problem either – you can reduce the amount or even omit it altogether. Don’t be afraid to get creative with it, and make it your own!
Ingredients you need to make Buffalo Chicken and Potato Casserole:
- 6 medium potatoes, peeled and cut into 1inch pieces
- 4 boneless skinless chicken breasts (about 22-24oz) cut and cubed or shredded
- 1 Tbsp olive oil
- 1 tsp black pepper
- 2 tsp paprika
- 2 garlic cloves, diced
- ⅓ cup Frank’s hot sauce (not buffalo wing sauce)
- 2 Tbsp water
- 1 cup light shredded cheese
- 3 Tbsp bacon crumble
- Chopped green onion for topping – optional
How to make Buffalo Chicken and Potato Casserole (step by step):
- Preheat the oven to 375F.
- Peel the potatoes and cut them into 1-inch cubes. In a bowl mix the oil, spices, water, diced garlic, and Frank’s hot sauce. Add the potatoes to the bowl and mix well, making sure all potatoes are coated.
- Using a draining spoon, carefully spoon your potatoes into a sprayed 9×13 dish. Save as much of the remaining spice/sauce mixture for the chicken.
- Bake the potatoes for 60 minutes, turning every 10 minutes. While potatoes are cooking mix the cubed chicken into the rest of the mixture and coat well. Let it marinate until the potatoes are done.
- When the potatoes are done, lower the oven to 350F. Top the potatoes with the uncooked chicken, and add cheese, bacon, and green onion.
- Return to the oven and bake for 20 minutes or until the chicken is fully cooked.
- Makes 6 servings. Serve warm, and enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 338, Fat 9 g, Saturated fat 3 g, Carbs 28 g, Fiber 2 g, Sugars 1 g, Sodium 1264 mg, Protein 34 g.
WW Points
- Peeled and cut medium potatoes 24 points
- Boneless skinless chicken breast 0 points
- Olive oil 4 points
- Black pepper 0 points
- Paprika 0 points
- Diced garlic cloves 0 points
- Franks hot sauce 0 points
- Light shredded cheese 13 points
- Crumbled bacon 3 points
- Green onion 0 points
7 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2-8 depending on your 0PP foods
SP Freestyle- (blue) 6 using WW recipe builder
Smart points- (green) 8 using WW recipe builder
Smart points- (purple) 2 using WW recipe builder
Points plus- 9 using PP calculator
Different ways to change up this recipe:
- Use G-Hughes No Sugar Added BBQ sauce instead of Frank’s Hot sauce for a BBQ chicken version. This version works well if you’re feeding kids, or you’re not a fan of spice yourself.
- Walmart’s Great Value brand has a light shredded cheese that is a mixture of cheddar and mozzarella. That would be fantastic in this recipe.
- Make my Zero Point Ranch as a topping for Buffalo Chicken and Potato Casserole. It’s delicious.
- Freshly chopped cilantro or parsley added after cooking will elevate the flavor of this casserole as well.
Tips and Tricks for Making Buffalo Chicken and Potato Casserole:
- Use rotisserie chicken to save time, as well as add more flavor. Instead of cooking the casserole for an additional 25 minutes, just let it cook until the cheese is melted. It should only take about 5 minutes, and you can leave it at 375 degrees rather than turning it down to 350.
- This casserole does not freeze well, so make sure you consume it within 7 days of making it. You can make it ahead of time though, and just pop it in the oven to warm once you’re ready for dinner. It’ll keep well in the fridge for up to 7 days.
Similar recipes you’ll enjoy:
Buffalo chicken and potato casserole
Ingredients
- 5-6 medium potatoes peeled and cut in 1inch pieces
- 4 boneless skinless chicken breast, about 22-24oz cut and cubed
- 1 T olive oil
- 1 t black pepper
- 2 t paprika
- 2 garlic cloves, diced
- 1/3 cup franks hot sauce
- 2 T water
- 1 cup light shredded cheese, I used a mozza/cheddar blend
- 3 T bacon crumble
- green onion
Instructions
- Preheat the oven to 375F.
- Peel the potatoes and cut them into 1-inch cubes. In a bowl mix the oil, spices, water, diced garlic, and Frank’s hot sauce. Add the potatoes to the bowl and mix well, making sure all potatoes are coated.
- Using a draining spoon, carefully spoon your potatoes into a sprayed 9x13 dish. Save as much of the remaining spice/sauce mixture for the chicken.
- Bake the potatoes for 60 minutes, turning every 10 minutes. While potatoes are cooking mix the cubed chicken into the rest of the mixture and coat well. Let it marinate until the potatoes are done.
- When the potatoes are done, lower the oven to 350F. Top the potatoes with the uncooked chicken, and add cheese, bacon, and green onion.
- Return to the oven and bake for 20 minutes or until the chicken is fully cooked.
- Makes 6 servings. Serve warm, and enjoy!
Notes
Smart points- (green) 8 using WW recipe builder
Smart points- (purple) 2 using WW recipe builder
Points plus- 9 using PP calculator 7 points per serving based on the WW app recipe creator. Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank-you!!!! This sooooo yummy!! I was paranoid about all the water/juice from the chicken making the potatoes soggy. I baked the potatoes for 30 minutes and the added a separate pan to the oven with the chicken for 20 minutes and then put it all together with bacon and cheese and baked the final 10 minutes.
Hi Karen, yay so glad you enjoyed it.. One of my favorite dishes for sure, and my daughter goes nuts for this one 😉