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Buffalo-Style Chicken and Potato Casserole
Recipes
Buffalo-Style Chicken and Potato Casserole
6 servings
1 hour total (Active 25 minutes)

Ingredients

  • 1 bag baby gold potatoes (24–28 oz)
  • ½ cup Buffalo wing sauce, divided
  • 6 slices cooked bacon
  • 1 ¾ lb boneless, skinless chicken breasts
  • 1 ½ cups shredded Mexican-style cheese blend
  • ½ cup crispy fried onions
  • ½ cup sliced green onions
  • ½ cup ranch dressing

Steps

    1. Preheat oven to 450°F. Halve potatoes; place in microwave-safe bowl and cover. Microwave potatoes on HIGH 8 minutes.
    2. Drain potatoes, then toss with ¼ cup wing sauce; transfer mixture to 13-x 9-inch baking dish. Bake 20–25 minutes until potatoes are fork-tender, stirring once halfway through bake time. Meanwhile, chop bacon and cut chicken into ½-inch cubes (wash hands).
    3. Reduce oven heat to 400°F. Combine chicken with remaining ¼ cup wing sauce, then stir into potatoes.
    4. Combine bacon, cheese, fried onions, green onions, and dressing; top potatoes with mixture. Bake 15–18 more minutes until bubbly and 165°F. Let stand 5 minutes to cool. Serve.

Amount per ⅙ recipe serving: Calories 590, Total Fat 29g, Sat Fat 10g, Trans Fat 0g, Chol 150mg, Sodium 1120mg, Total Carb 28g, Fiber 3g, Sugars 1g, Protein 52g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%