Wednesday, July 2, 2014

Cheesy Buffalo Chicken and Potato Casserole

If you're like me, anything buffalo chicken style is fantastic.  Buffalo chicken wrap? Yes please.  Buffalo chicken pizza? Most definitely!

Here it is a complete dinner.

Buffalo Chicken and Potato Casserole

cooking spray
6 tbsp hot sauce
1/3 cup olive oil
2 tbsp garlic powder
1 tbsp pepper
1 tbsp paprika
1 1/2 tsp salt
8 potatoes, cubed
2 lb boneless skinless chicken, cut into cubes
2 cups shredded cheese
1/2 cup sliced celery

1. Preheat oven to 500.  Spray a 13x9 inch pan with cooking spray.
2. Heat hot sauce, oil, garlic powder, pepper, paprika, and salt in a large skillet, stir until combined.  Turn off heat and toss potatoes until evenly coated.  Transfer potatoes to the 13x9 pan.  Cook until tender and brown, about 30-45 minutes.
3. Reduce oven to 400.  Toss chicken in remaining sauce mixture.  Add atop potatoes in the pan.  Cook 10 minutes.  Top with cheese and celery and cook until cheese is melted.

Blue cheese would be a welcome accessory that I did not have on hand.

Spicy cheesy goodness right there.

There ya have it folks, a 2 pan dinner.  You might not want to heat the oven to 500 degrees on this crazy hot day.  Maybe save it for a less sweaty evening.

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