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Buffalo Ranch Boneless Wing & Potato Casserole


  • 1 bottle Moore's Marinade Creamy Ranch Buffalo Sauce
  • 6-8 cups diced potatoes peeled or unpeeled
  • 1 medium onion diced (optional)
  • olive oil to drizzle or use butter pats
  • 1.5 pounds boneless chicken breasts diced into 1 inch pieces
  • 1 cup bacon bits or cooked bacon crumbled
  • 2 cups shredded cheddar cheese
  • 1 cup flour or up to 1/2 more to coat
  • green onions to taste
  • salt & pepper to taste
  • garlic powder to taste
  • oil for frying


  • Preheat your oven to 350 degrees.
  • Spray a 9x13 pan with nonstick cooking spray. Spread the diced potatoes into the dish. Drizzle with olive oil, or spread a few pats of butter over top. Season with salt, pepper, & garlic powder to taste. Cover with aluminum foil. Bake for 1 hour.
  • Meanwhile, marinade the diced chicken in 3/4 cup of the sauce for 30 minutes. After it's marinated, do not drain the marinade. Stir the flour (1 cup to 1.5 cups) into the mixture until the chicken is thoroughly coated. Let sit for 5-10 minutes for the flour to adhere to the chicken. Fry in hot oil until golden brown & no longer pink inside. Drain on paper towels or on a wire rack. Season with salt to taste.
  • When the potatoes are done, remove them from the oven & remove the tinfoil. Drizzle with 1/2 cup Creamy Ranch Buffalo Sauce. Sprinkle on 1 cup of shredded cheese & 3/4 cup bacon bits. give it a little stir to evenly distribute it. Spread the fried buffalo chicken pieces on top of the potatoes. Top with the remaining cup of shredded cheese, 1/4 cup of bacon bits, & another 1/4 cup of creamy buffalo ranch sauce.
  • Bake, uncovered, for 5 minutes - or until the cheese is melted. Top with diced green onions.