Why You’ll Love This Recipe

I love how this casserole brings together lean protein, fiber-rich veggies, and just the right amount of heat from the buffalo sauce. It’s a one-dish wonder that keeps things simple without sacrificing flavor. The sweet potatoes get perfectly roasted, the chicken stays juicy, and the broccoli adds a fresh crunch. The cheese ties it all together, and the green onion adds a fresh pop at the end. It’s great for meal prep, dinner with friends, or even a post-workout meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts (boneless, skinless, cubed)
sweet potatoes (cut into small cubes)
broccoli (cut into florets)
buffalo sauce
olive oil
garlic powder
onion powder
salt
black pepper
cheddar cheese (shredded)
green onion (chopped, for garnish)

Directions

I preheat the oven to 425°F and spray a 9×13-inch casserole dish with oil.
In a small bowl, I whisk together the buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper.
In a large bowl, I toss the sweet potatoes with half of the buffalo mixture until well coated.
I spread the sweet potatoes evenly in the baking dish and roast them for 30 minutes, flipping them halfway to ensure even cooking.
Meanwhile, I add the chicken and broccoli to the same large bowl, pour in the remaining buffalo mixture, and stir until everything is well coated.
After the sweet potatoes have roasted, I layer the chicken and broccoli on top and return the dish to the oven for another 20–25 minutes, until the chicken is cooked through and the broccoli is tender.
I sprinkle the top with cheddar cheese and broil for 3–5 minutes, just until the cheese is melted and bubbly.
I garnish with chopped green onions before serving.

Servings and timing

This recipe makes 8 servings and takes about 1 hour and 15 minutes total—15 minutes to prep and about 1 hour to bake including broiling.

Variations

I switch the buffalo sauce with barbecue sauce when I want a sweeter, smoky flavor.
I add red bell peppers or zucchini to mix up the veggies.
For extra heat, I toss in red pepper flakes or a drizzle of hot sauce before broiling.
I use rotisserie chicken for a shortcut—just reduce the second bake time to 15 minutes.
I swap cheddar for mozzarella or pepper jack for a different cheese twist.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat portions in the microwave or warm them in the oven at 350°F until heated through. This casserole also freezes well—I portion it out and store it for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli if that’s what I have. I just thaw it first and pat it dry so it doesn’t release too much moisture during baking.

Can I prep this in advance?

Absolutely. I roast the sweet potatoes ahead of time and store everything separately. When ready, I assemble the dish and finish baking with the chicken and broccoli.

What’s the best buffalo sauce to use?

I usually go with a classic buffalo sauce like Frank’s, but I’ve also tried honey buffalo and garlic buffalo variations, which are just as delicious.

Can I make it dairy-free?

Yes, I skip the cheese or use a dairy-free alternative. The casserole still has plenty of flavor from the buffalo sauce and roasted veggies.

Is this casserole spicy?

It has a nice kick, but it’s not overwhelmingly spicy. I adjust the heat by using a milder buffalo sauce or adding more cheese to mellow it out.

Conclusion

This Chicken Sweet Potato Casserole is one of those meals I come back to again and again. It’s bold, colorful, and comforting—everything I want in a satisfying, one-pan dinner. With simple ingredients and just a bit of prep, I can have a wholesome meal on the table that everyone enjoys. Whether I’m feeding a family or meal-prepping for the week, this recipe always delivers.