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Buffalo Chicken Ranch Potato Casserole with Hidden Valley® Ranch

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes


  • 1/2 cup Hidden Valley® Ranch
  • 45 large russet potatoes, peeled, diced 1/2 inch chunks
  • 1/2 cup hot wing sauce
  • 1/2 cup cream cheese, room temperature
  • 1/2 cup milk
  • 1 stick butter, unsalted, melted
  • 4 cups roasted chicken, skinless, pulled or chopped
  • 3 cups cheddar and jack cheese, grated
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon creole seasoning or seasoned salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • toppings: green onions


  1. Preheat oven to 400 degrees.
  2. Peel and boil potatoes for 20 minutes are until tender, drain, set aside.
  3. Mix chicken and hot sauce together and set aside.
  4. Remove skin from chicken and shred or chop chicken.
  5. Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well and fold in chicken and hot sauce mixture.
  6. Place potatoes in a 9×9 greased casserole dish.
  7. Top with remaining cheese, bake for 15 minutes.
  8. Garnish with green onions.
  9. Top with extra Hidden Valley® Ranch and enjoy!


  • Serving Size: 4-6