Buffalo Chicken Potato Bake

Name: Buffalo Chicken Potato Bake with Cottage Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs baby potatoes, boiled; 2 tbsp all-purpose seasoning; 3 cups rotisserie chicken, shredded; 1 cup yellow onion, diced; 1 cup celery, sliced; 1/2 cup buffalo-style hot sauce; 2 cups cottage cheese; 2 large eggs; 1 cup shredded mozzarella cheese; 1 tbsp fresh parsley, chopped (for garnish)

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.

🌍American 🏷️Buffalo chicken 🏷️Casserole 🏷️Chicken bake 🏷️Meal prep High-protein

🏷️

🏷️Potato casserole

-0:00

hunt4shredzonTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by hunt4shredz

-0:00

hunt4shredzonTikTok

Ingredients

2 lbs baby potatoes, boiled
2 tbsp all-purpose seasoning
3 cups rotisserie chicken, shredded
1 cup yellow onion, diced
1 cup celery, sliced
1/2 cup buffalo-style hot sauce
2 cups cottage cheese
2 large eggs
1 cup shredded mozzarella cheese
1 tbsp fresh parsley, chopped (for garnish)optional

10 Ingredients

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Instructions

1
Add boiled potatoes to a large baking dish.
2
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.
3
Sprinkle the seasonings evenly over the smashed potatoes.
4
Layer the shredded rotisserie chicken, diced onion, and sliced celery on top of the potatoes.
5
Pour the hot sauce over the chicken and vegetable layer.
6
In a blender, combine the cottage cheese and eggs and blend until completely smooth. Pour the mixture evenly over the casserole.
7
Top with shredded mozzarella cheese.
8
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.
9
Let cool slightly, garnish with fresh parsley if desired, and serve.

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Tips & Notes

Pro tips

Boil potatoes until fork-tender but not mushy; overcooked potatoes will make the base soggy. Smash to chunky consistency—some texture prevents a dense cake.
Use fully cooked rotisserie chicken to save time; shred it finely so it distributes evenly across layers and cooks through completely.
Whisk the cottage cheese and eggs together smoothly to avoid lumps; strain if necessary for a creamier binder.
Top with mozzarella in the final 5 minutes of baking to achieve melting without overcooking the egg layer underneath.

Substitutions

Cottage cheese → Greek yogurt (use same volume; slight tanginess shift)
Buffalo-style hot sauce → Frank's RedHot or your preferred brand (adjust heat to taste)
Rotisserie chicken → canned chicken or leftover cooked turkey (drain canned well)
Mozzarella → cheddar or Monterey Jack for different flavor profile