Casseroles

Cheesey Potato Buffalo Chicken Casserole

363

Delicious comfort food with a bold potato and Buffalo chicken flavor.

8
Loaded Potato and Buffalo Chicken Casserole:

2 pounds boneless chicken breasts, cubed (1") and stir fried.
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion (optional)
Preheat oven to 400 degrees. Cube potatoes, with skin on and put in bowl and microwave 15 minutes or until soft. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a fry pan leaving behind as much of the olive oil/hot sauce mixture as possible. Fry until crisp. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Put potatoes in 9x13 pan and top chicken. In a bowl ix together the cheese, bacon and green onion and top the hicken with the cheese mixture. Put casserole in the oven and bake for 15 minutes or until the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing. — with Tanya Opper, Michelle Alldred, Linda Butler and 46 others.
Nutritions

Calories
522

Sodium
1108mg
46% DV

Fat
33g
52% DV

Protein
35g
70% DV

Carbs
13g
4% DV

Fiber
3g
15% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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