Spicy Buffalo Chicken and Mashed Potato Casserole with Cheesy Panko Crust

This Buffalo chicken and mashed potato casserole is the ultimate comfort food mash-up. Creamy garlic herb mashed potatoes form the base, topped with spicy Buffalo chicken and a golden, cheesy panko crust. Baked until bubbly and crisp, it delivers all the bold flavors of Buffalo wings in one hearty dish.

On the side, enjoy tender carrots glazed with hot honey, crisp celery sticks and a cool ranch dressing for dipping. A spicy crema drizzle adds the perfect finishing touch. This casserole is a fun, family-friendly dinner that’s sure to become a weeknight favorite.

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Buffalo SauceView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Dice potato into ½-inch pieces.
2. Toss carrots on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until tender, 20-25 minutes.
3. Meanwhile, place potato in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potato to pot; mash with garlic herb butter and half the sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to use.
4. While potato cooks, open package of chicken and drain off any excess liquid. Heat a large drizzle of oil in a medium pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-6 minutes. Turn off heat; stir in Buffalo sauce. In a medium bowl, combine Monterey Jack, panko, 1 tsp Frank’s Seasoning Blend, a drizzle of olive oil, salt and pepper. (You’ll use more Frank’s Seasoning Blend later.)
5. Spread mashed potato evenly on the bottom of a small baking dish. Top potato with Buffalo chicken and sprinkle with cheesy panko mixture. Once carrots have finished roasting, bake casserole on top rack until cheese melts and panko is golden brown and crispy, 3-5 minutes.
6. In a small bowl, combine remaining sour cream and ½ tsp Frank’s Seasoning Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Place carrots in a serving dish; drizzle with hot honey. Place dressing in a separate small bowl; serve with celery. Serve casserole family style with crema drizzled on top.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or leftover cooked chicken. Shred it and toss with Buffalo sauce before adding to the casserole.

Can I make this casserole ahead of time?

You can assemble the casserole (without the panko topping) up to a day in advance. Add the panko just before baking and increase bake time by 5-10 minutes.

What can I substitute for the hot honey?

Regular honey mixed with a pinch of cayenne pepper works well. Alternatively, use maple syrup for a different sweetness.