LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
a dish that will please everyone @ the dinner table. Yum! Serve with a nice garden salad and freshly baked rolls.
Provided by Pattie Berriman
Categories Casseroles
Time 2h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
- 2. 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 the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
- 3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 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.
- 4. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
- 5. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
- 6. Serve with extra hot sauce and/or ranch dressing.
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
I made this the other night since my boyfriend really enjoys anything having to do with buffalo chicken. He said this recipe was a definite keeper! ;)
Provided by Kristin D
Categories Casseroles
Time 2h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 500 F. Spray a 9x13 baking dish with cooking spray.
- 2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes and stir to coat. Carefully scoop potatoes into the baking dish, leaving as much of the oil mixture in the bowl as possible. Bake the potatoes for 45-50 minutes or until the potatoes are browned and crispy, stirring every 10-15 minutes to prevent burning.
- 3. While the potatoes are cooking, add the chicken to to the rest of the oil mixture and stir to coat. Let sit aside until potatoes are done cooking.
- 4. Once potatoes are finished, remove from the oven and reduce heat to 400 F. Top the potatoes with the chicken, still leaving behind some of the marinade. (Don't want the oil to burn in the oven.)
- 5. In a medium bowl, mix together cheese, bacon and green onions. Top chicken and potatoes with cheese mixture.
- 6. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly. Serve with extra hot sauce and/or blue cheese dressing.
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.
Provided by Donnie Blanchette
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees. 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 the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 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. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
SLIMMED DOWN LOADED POTATO & BUFFALO CHICKEN CASSEROLE
Recipe from: http://cooklisacook.blogspot.com/2012/03/slimmed-down-loaded-potato-buffalo.html Posted to calculate points for ww
Provided by JenJenMarie
Categories Chicken Breast
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, cooked turkey bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
- Enjoy!
Nutrition Facts : Calories 516.3, Fat 26.6, SaturatedFat 10, Cholesterol 105.2, Sodium 1518.7, Carbohydrate 33.2, Fiber 4.6, Sugar 2, Protein 36.5
CREAMY BUFFALO CHICKEN CASSEROLE
Steps:
- Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
- In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through - about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
- While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
- In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
- Bake uncovered for 20-25 minutes or until center is set.
- Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 325 calories, Sugar 3 g, Sodium 620 mg, Fat 23 g, Carbohydrate 8 g, Fiber 2 g, Protein 21 g
LOW-FAT SCALLOPED POTATOES
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
- Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
- Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 546 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams
BUFFALO CHICKEN & POTATO CASSEROLE
Make and share this Buffalo Chicken & Potato Casserole recipe from Food.com.
Provided by Diane C 2
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Spray a 9x13" baking dish with cooking spray.
- Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes.
- Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly.
- Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat.
- Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts. Season with Cayenne pepper sauce, salt and pepper.
- Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese.
- Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions. Let cool slightly before serving.
Nutrition Facts : Calories 382.7, Fat 23.2, SaturatedFat 14, Cholesterol 66.8, Sodium 912.7, Carbohydrate 28.4, Fiber 2.3, Sugar 5.2, Protein 15.7
LOADED POTATO & BUFFALO CHICKEN CASSEROLE RECIPE - (4.6/5)
Provided by á-3764
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F. 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 cooking spray coated 9 by 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45 to 50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. When the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return casserole to oven and bake 15 minutes or until the chicken is cooked through and the topping is bubbly. Serve with extra hot sauce and/or ranch dressing.
FILLING BUFFALO CHICKEN CASSEROLE
Make and share this Filling Buffalo Chicken Casserole recipe from Food.com.
Provided by carolinafan
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in water 20 minutes as directed on package.
- Meanwhile, heat oven to 350*.
- In 12-inch skillet, heat oil over medium-high heat.
- Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center.
- Remove from heat.
- Open can of tomatoes, cut up tomatoes in can.
- Stir tomatoes and wing sauce into chicken mixture.
- Spray 8-inch square baking dish with cooking spray.
- Spoon cooked rice into dish.
- Spread chicken mixture over rice (do not stir).
- Bake 25 to 30 minutes or until hot in center.
- Drizzle dressing over top.
BUFFALO CHICKEN CASSEROLE
Make and share this Buffalo Chicken Casserole recipe from Food.com.
Provided by tammara
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375, spray 9x11 pan with cooking spray.
- Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
- Remove from pan.
- Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
- Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
- Add chicken and vegetables to the sauce.
- Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
- Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.
Nutrition Facts : Calories 913.2, Fat 39, SaturatedFat 17.5, Cholesterol 142.7, Sodium 1654.1, Carbohydrate 84.7, Fiber 5.1, Sugar 8.8, Protein 53.5
BUFFALO CHICKEN AND POTATO CASSEROLE
Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My family of picky eaters loved this and there were no leftovers. Happy eating and I look forward to your comments.
Provided by krisgo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
- Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
- Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
- Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 33.4 g, Cholesterol 131 mg, Fat 38.2 g, Fiber 4 g, Protein 44.2 g, SaturatedFat 16.2 g, Sodium 1540.2 mg, Sugar 2.5 g
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