Feastical

Your New Favorite Dinner is Waiting in This One Pan

Hey friends, Beau here! Let’s be real for a second. Some nights, you want a meal that feels like a triumph. Something you can proudly post on your story. But most nights? Most nights, you just want something incredibly delicious, surprisingly wholesome, and ridiculously easy to clean up. You want flavor that punches you in the best way possible, and you want to know that tomorrow’s lunch is already handled. If you’re nodding your head, then my friend, you and this Buffalo Chicken Sweet Potato Casserole are about to become very close.

This isn’t just another casserole. This is the holy grail of weeknight wins. We’re talking tender, shredded chicken smothered in that iconic, tangy buffalo sauce, nestled alongside sweet, caramelized roasted potatoes and vibrant green broccoli. It all gets baked into a harmonious, feel-good feast that’s finished with a cool, creamy drizzle of ranch. It’s the perfect balance of spicy, sweet, and savory, all coming together in a single sheet pan. Whether you’re feeding a hungry family, prepping meals for a crazy week ahead, or just satisfying a serious comfort food craving, this recipe is your new go-to. It’s gluten-free, packed with protein, and so forgiving you can make it your own. So, preheat that oven, grab your favorite baking sheet, and let’s make a little magic happen.

The Game Day Miracle That Started It All

This recipe was born out of a beautiful, chaotic mess. Picture this: It’s a crisp autumn Sunday, my friends are piled into the living room for the big game, and I’m on snack duty. The usual suspects were there—wings, nachos, the works. But I had a few friends who were trying to eat a bit cleaner, and let’s be honest, wings, while glorious, can be a bit of a project. I looked at the spread and thought, “How can I give everyone that same game-day flavor punch but in a more wholesome, sit-down-and-enjoy-it kind of way?”

I raided the fridge. I had sweet potatoes, some leftover shredded chicken from the night before, and a head of broccoli looking lonely in the crisper. The buffalo sauce and ranch were already on the counter. In a moment of “what’s the worst that could happen?” inspiration, I tossed it all together on a sheet pan and threw it in the oven. The result? The wings were almost entirely ignored. This humble casserole was the surprise star of the day. It had all the crowd-pleasing flavor but felt nourishing and complete. It was a reminder that the best recipes aren’t always planned; sometimes, they’re discovered when you’re just trying to feed the people you love.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. The beauty of this casserole is in its simplicity, so don’t stress about having every single thing exact. I’ve included some easy swaps and chef-y insights to help you along the way.

• 2 large sweet potatoes, peeled and cubed: These are our sweet, hearty base. Look for firm potatoes with smooth skin. Chef’s Insight: Cubing them into even, ½-inch pieces is key! This ensures they all cook at the same time, so you don’t end up with some mushy bits and some crunchy bits.
• 1½ lbs boneless, skinless chicken breasts, cooked and shredded: The protein powerhouse. Time-Saver Tip: Use a rotisserie chicken! It’s a total game-changer for speed. You can also poach or bake your own breasts ahead of time.
• 2 cups broccoli florets: For that pop of color, texture, and goodness. Substitution Idea: Not a broccoli fan? Cauliflower florets are a fantastic swap and soak up the buffalo sauce beautifully.
• 2 tablespoons olive oil: To get our potatoes perfectly roasted and crispy. Avocado oil works great here too for its high smoke point.
• ½ cup buffalo sauce (adjust to taste): The star of the show! Heat Level Tip: Start with ½ cup if you’re sensitive to spice, you can always add more later. I’m a Frank’s RedHot devotee, but use your favorite.
• ¼ cup ranch dressing (plus more for drizzling): The cool, creamy counterpart to the spice. Dietary Swap: For a lighter option, Greek yogurt mixed with ranch seasoning is a phenomenal, protein-packed alternative.
• Salt and pepper, to taste: The essential flavor builders. Don’t be shy with seasoning the potatoes!
• Optional: chopped green onion or parsley for garnish: A little fresh green at the end makes it look restaurant-worthy and adds a fresh flavor note.

Let’s Build Your Casserole, Step-by-Step

Ready to get your hands dirty? Follow these steps, and you’ll have a foolproof, delicious dinner in no time. I’ve sprinkled in my favorite kitchen hacks to make sure you get perfect results every single time.

1. Preheat oven to 400°F (200°C). Getting your oven nice and hot before the potatoes go in is crucial for that caramelized, crispy exterior we’re after.
2. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes. Chef’s Hack: Use your hands to toss everything in a large bowl! This ensures every single cube gets a glossy coat of oil, which is the secret to even roasting. Spread them out in a single layer on the sheet pan—no overcrowding! This lets the hot air circulate and gives us those delicious browned edges.
3. While the potatoes roast, mix shredded chicken with buffalo sauce and ranch dressing in a large bowl. This is where the magic starts. Let the chicken really soak up that saucy goodness. If you’re using pre-cooked chicken, this is also a great time to taste and adjust the spice level. Want more kick? Add more buffalo sauce!
4. Remove sweet potatoes from the oven. Add broccoli florets directly to the hot pan and give everything a good toss. Why we do this: Adding the broccoli partway through prevents it from turning into a mushy, overcooked mess. The residual heat from the pan will start to cook it immediately, and it will roast to perfect tenderness in the final bake. This little trick saves you from washing another bowl, too!
5. Spread the buffalo chicken mixture evenly over the veggies. Just dollop it right on top and use a spoon to create an even layer. Don’t mix it in! We want those potatoes and broccoli on the bottom to continue crisping up.
6. Return the pan to the oven for 10–15 more minutes, until everything is heated through and the edges are slightly crisped. You’ll know it’s done when your kitchen smells incredible and you see the sauce bubbling around the edges.
7. Drizzle with extra ranch before serving. Garnish with green onion or parsley if desired. This final flourish is non-negotiable! The cool ranch against the warm, spicy casserole is a flavor sensation you don’t want to miss.

How to Serve It Up Like a Pro

This casserole is a complete meal all on its own, but a few simple touches can take it from great to “can I get the recipe?!” territory. Here’s how I love to serve it:

Family-Style Feast: Bring the entire sheet pan right to the table (put a trivet down first!). Let everyone scoop their own portion. It’s casual, fun, and makes for a real communal eating experience.

The Perfect Plate: Use a large spoon to scoop down to the bottom, making sure you get a bit of sweet potato, broccoli, and chicken in every bite. Serve it alongside a simple, crisp green salad with a light vinaigrette to balance the richness. A few extra carrot and celery sticks on the side lean into the whole buffalo wing vibe and add a refreshing crunch.

For Meal Preppers: Divide the casserole evenly into four airtight containers. It reheats like a dream in the microwave, making your future self very, very happy.

Make It Your Own: 5 Flavorful Twists

One of the best things about this recipe is its versatility. Feel free to get creative and tailor it to your cravings or dietary needs!

• Cheesy Buffalo Bliss: Are you even a casserole without cheese? Right before the final bake, sprinkle a cup of shredded sharp cheddar or Monterey Jack cheese over the top. Broil for the last minute to get it golden and bubbly.
• BBQ Swap: Not in a buffalo mood? Swap the buffalo sauce for your favorite BBQ sauce. The sweet and smoky notes with the sweet potatoes are a match made in heaven.
• Go Fully Plant-Based: Use two cans of drained and rinsed chickpeas or a plant-based chicken alternative instead of the chicken. Just toss them with the sauce as directed. Use a vegan ranch to keep it dairy-free!
• “Loaded” Potato Style: After baking, top with all the loaded potato fixings: crispy bacon bits, extra sharp cheddar, and a big dollop of sour cream or Greek yogurt instead of ranch.
• Spice Explorer: Add a teaspoon of smoked paprika or cumin to the olive oil when tossing the sweet potatoes for an extra layer of warm, smoky flavor.

Beau’s Kitchen Notes & Stories

This recipe has become a staple in my home, and it’s evolved in the funniest ways. The first time I made it, I was so eager that I didn’t cube the sweet potatoes small enough. Let’s just say we had a mix of “fork-tender” and “still-crunchy-in-the-middle.” It was a good lesson in patience! Now, I always use a sharp knife and take my time. Another time, a friend who was over insisted on adding blue cheese crumbles instead of ranch. I was skeptical, but wow—it was incredible! It just goes to show that recipes are living things. Don’t be afraid to play with your food. The worst thing that can happen is you learn something for next time, and the best thing is you create a new family favorite.

Your Questions, Answered!

I’ve gotten a lot of questions about this casserole over the years. Here are the most common ones to help you avoid any kitchen hiccups.

Q: My sweet potatoes are still hard after 20 minutes. What gives?
A: This usually means your cubes were too large or your oven wasn’t fully preheated. All ovens vary a bit! Just pop them back in for another 5-10 minutes until they’re easily pierced with a fork. Smaller, uniform cubes are the key to success.

Q: Can I make this entire casserole ahead of time and just bake it later?
A: Absolutely! Assemble the entire casserole up to the point of the final bake. Cover the sheet pan tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready, you may need to add a few extra minutes to the baking time since it will be going into the oven cold.

Q: My broccoli got mushy. How can I prevent that?
A: Mushy broccoli is almost always a sign of over-baking. The trick is adding it halfway through, just like the recipe states. If your broccoli florets are very large, you can even break them down into smaller pieces so they cook even quicker.

Q: Is there a way to make this less spicy for my kids?
A> For sure! You have a couple of options. You can use a mild buffalo sauce or even halve the amount of sauce you mix with the chicken. Another great idea is to set aside a portion of the un-sauced chicken and veggies for the kids before you mix in the buffalo sauce for the adults.

Buffalo Chicken Sweet Potato Casserole

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• Author: BeauCollier

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Description

This sheet-pan casserole is the ultimate weeknight win: tender shredded chicken tossed in tangy buffalo sauce, caramelized sweet potatoes, and crisp-tender broccoli, finished with a creamy ranch drizzle. It’s gluten-free, high-protein, and meal-prep friendly.

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and cubed (~½-inch)

• 1½ lbs cooked, shredded chicken (rotisserie or poached/baked)

• 2 cups broccoli florets (or cauliflower)

• 2 tbsp olive oil (or avocado oil)

• ½ cup buffalo sauce (adjust to taste)

• ¼ cup ranch dressing (plus extra for drizzling)

• Salt and pepper, to taste

• Optional: chopped green onion or parsley for garnish

Chef’s Tip: Evenly sized sweet potato cubes ensure consistent roasting; toss them in oil by hand for a glossy, crisp finish.

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Instructions

1. Preheat Oven: 400°F (200°C).

2. Roast Sweet Potatoes: Toss cubes with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast 20 minutes.

3. Prep Chicken: Mix shredded chicken with buffalo sauce and ranch in a large bowl. Adjust heat level as desired.

4. Add Broccoli: Remove sheet pan from oven, toss in broccoli florets, and return pan to oven for 5 minutes.

5. Assemble Casserole: Spread buffalo chicken over the sweet potatoes and broccoli. Return to oven 10–15 minutes until heated through and edges slightly crisp.

6. Finish & Serve: Drizzle with extra ranch and garnish with green onion or parsley. Serve family-style, on plates, or portion into meal prep containers.

Notes

• Cube sweet potatoes uniformly for even roasting.

• Add broccoli midway to prevent mushiness.

• Adjust spice for kids by using mild buffalo sauce or setting aside unspiced portions.

Nutrition

• Calories: 420 Cal Per Serving
• Fat: 18g
• Carbohydrates: 28g
• Protein: 38g

A Quick Look at the Goodness Inside

Now, I’m not a nutritionist, but I am a chef who cares about fueling my body with delicious, real food. Here’s a general breakdown of what you’re getting in each hearty serving of this casserole. Remember, these are estimates and can vary based on your specific ingredients (like the brand of ranch or buffalo sauce you use).

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Calories: ~420 | Protein: 38g | Fat: 18g | Carbs: 28g

This dish is naturally gluten-free (just double-check your buffalo and ranch labels to be sure) and is a fantastic high-protein meal. The sweet potatoes provide complex carbs and fiber for sustained energy, while the broccoli adds vitamins and minerals. It’s a balanced meal that satisfies your cravings without making you feel weighed down, which is exactly what we’re going for at Feastical.

Dig In & Enjoy!

Well, there you have it! My go-to recipe for when life gets busy but my taste buds demand something extraordinary. This Buffalo Chicken Sweet Potato Casserole is more than just a recipe; it’s a reminder that eating well doesn’t have to be complicated. It’s about throwing a few simple, good ingredients together and letting the oven do the work.

I truly hope this dish brings as much joy and ease to your kitchen as it has to mine. If you make it, I’d love to see your creation! Tag me @Feastical on social media or use the hashtag #FeasticalEats. Nothing makes me happier than seeing you guys bring these recipes to life. Now, go preheat that oven and treat yourself to something wonderful. You’ve earned it.

With love and a full plate,