Bold, cozy, and perfect for busy nights—this casserole layers tender buffalo chicken, caramelized sweet potatoes, and roasted broccoli under a blanket of melty cheddar, finished with crisp turkey bacon and green onions. It meal-preps like a champ and reheats beautifully for easy lunches.
4cupsbroccoli florets (fresh; thaw and pat dry if using frozen)
1/2cupbuffalo sauce (e.g., Frank’s RedHot or Primal Kitchen)
2tablespoonsolive oil or avocado oil
1teaspoongarlic powder
1teaspoonkosher salt, plus more to taste
1/2teaspoonblack pepper
1 1/2cupsshredded sharp cheddar cheese
4slicescooked turkey bacon, chopped
3green onions, thinly sliced (divided; some for topping)
1/4cupranch or blue cheese dressing, for drizzling (optional)
Instructions
Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch casserole dish.
In a large bowl, whisk together buffalo sauce, oil, garlic powder, salt, and pepper. Add the diced sweet potatoes and toss to coat until glossy but not soupy.
Spread sweet potatoes in an even layer in the dish. Roast for 30 minutes, flipping halfway, until edges are caramelized and fork-tender.
While the sweet potatoes roast, toss the cubed chicken and broccoli in the remaining buffalo mixture. (If using rotisserie chicken, toss only the broccoli now and add the chicken later.)
Remove dish from the oven. Add chicken and broccoli, gently stir to combine with the sweet potatoes, and spread into an even layer.
Return to the oven and bake 20–25 minutes, until the chicken reaches 165°F (74°C) and the broccoli edges are lightly charred.
Sprinkle cheddar, chopped turkey bacon, and half of the green onions over the top. Bake 5 minutes more until the cheese is melted and bubbly. (Optional: broil 1–2 minutes for extra color.)
Rest 5 minutes. Top with remaining green onions and drizzle with ranch or blue cheese if desired. Serve hot.