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Why We Loved the Buffalo Chicken Oven Bake
Alright friends, I’ve got a recipe that is totally husband AND kid approved. This buffalo chicken bake comes together in under thirty minutes, it is a one pot meal, gluten and grain free, and totally tastes indulgent. What more could you ask for in a healthy dinner dish?
For Mother’s Day, the kids (er Bill) got me this spiralizer and I am already in love. Honestly, I didn’t have high hopes for the kids liking veggie noodles, but they did! When you saute the sweet potato noodles they start to caramelize and it brings out the natural sweetness of the sweet potato. How can you not like that?
I used Costco’s already cooked chicken in this and it made the meal come together really quickly. You could also just use a rotisserie chicken or throw a bunch of boneless chicken breasts in your crockpot or pressure cooker to have on hand for recipes such as these.
Henry (4) helped me make this dish and I kind of think that gave us the momentum for him try it. A lot of times he doesn’t like anything that is multitexture but once he tried this, he loved it. He even asked for more!
This meal is comfort food at it’s best. Bill said it was amazing and he could eat it multiple times a week. He also said he would be so good if I made it for a football game and served it with chips. Hmm isn’t that already a thing?
- 2 large or 3 small sweet potatoes (spiralized)
- 2 tablespoons of olive oil
- 1/4 teaspoon of sea salt
- 2 cups of cooked and shredded chicken
- 1/3 cup of buffalo sauce
- 3 oz of cream cheese (softened)
- 3/4 cup of mozzarella
- Preheat oven to 350.
- Heat oil in a frying pan (that is oven safe) on medium high heat.
- Sauté sweet potato noodles for 6-7 minutes or until the sides are starting to get caramelize and get brown in some spots.
- Stir frequently.
- Add in chicken and sauce.
- Add in cream cheese.
- Stir well.
- Top with cheese.
- Bake for 8 minutes.
- Broil for 1-2 watching closely.