Friday, November 14, 2014

buffalo chicken and potato casserole

Buffalo Chicken and Potato Casserole
Makes 6 servings

photo credit:

8 medium potatoes (1 ½ lbs)
½ cup Buffalo wing sauce
½ cup real bacon bits
2 lbs boneless/skinless chicken breasts
1 ½ cup shredded Mexican-blend cheese
½ cup celery sliced
½ cup green onions sliced
½ cup blue cheese or ranch dressing
Crumbly blue cheese (optional)

Preheat oven to 450°F
Cut potatoes into ½” cubes
Toss potatoes with ¼ cup wing sauce
Transfer mixture to greased 13 x 9 inch baking dish
Roast potatoes 20-25 minutes or until cooked through, stirring once halfway through bake time.

Reduce oven to 400°F
Cut chicken breasts into ½” cubes and combine with remaining ¼ cup wing sauce
Place the raw chicken on top of the potatoes and cook for 20 minutes or until the chicken is done

Combine remaining ingredients and spread over potatoes/chicken
Bake 5-10 more minutes until melted and bubbly
Let stand 5 minutes to cool

Serve with extra blue cheese dressing, hot sauce, and crumbly blue cheese

{adapted from this Publix Aprons Recipe}

1 comment:

Kris said...

Ohhh, that does look good!!! Thanks for sharing!
xo Kris