Buffalo Chicken Potato Bake is a layered, high-protein casserole built on smashed potatoes and rotisserie chicken, bound with creamy cottage cheese and eggs, then topped with melted mozzarella—designed for easy meal prep portions.
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Add boiled potatoes to a large baking dish.
Place a sheet of parchment paper over the potatoes and use a meat tenderizer or the bottom of a glass to smash them until they form a flat, even layer. Remove the parchment paper.
Sprinkle the seasonings evenly over the smashed potatoes.
Layer the shredded rotisserie chicken, diced onion, and sliced celery on top of the potatoes.
Pour the hot sauce over the chicken and vegetable layer.
In a blender, combine the cottage cheese and eggs and blend until completely smooth. Pour the mixture evenly over the casserole.
Top with shredded mozzarella cheese.
Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the top is golden brown and the center is set.
Let cool slightly, garnish with fresh parsley if desired, and serve.
Refrigerate covered up to 4 days; reheat portions at 350°F for 12–15 minutes or microwave 1–2 minutes until warmed through.
Yes. Boil or bake 3 lbs chicken breasts until cooked through, then shred. This gives you control over seasoning but takes extra time.
Not dairy-free (contains cottage cheese, mozzarella, eggs). For keto, skip or reduce the potatoes and increase low-carb vegetables.
Yes. Assemble completely, cover, and refrigerate up to 24 hours. Bake from cold; add 10–15 minutes to baking time.
Approximately 4–6 servings depending on portion size. Store portions in airtight containers for up to 4 days.
