Email to Cat      

Unforgettable Buffalo Chicken Casserole

Source of Recipe

From "Family Favorite Casserole Recipes" by Addie Gundry


Recipe Introduction

"I can't count on my hands how many times my husband has asked for this casserole, not only when we entertain, but also on any given weeknight. Potatoes, chicken, cheese, and bacon-that foursome is indeed unforgettable, and when I make this at home on a weekend, I set the scene for our own little sports bar."

List of Ingredients

Chicken Filling:
â—¦ â…“ cup olive oil
â—¦ 5 tablespoons hot sauce
â—¦ 1 tablespoon smoked paprika
â—¦ 1 tablespoon finely minced garlic
â—¦ 2 teaspoons freshly ground black pepper
â—¦ 1 teaspoon salt
â—¦ 2 pounds Yukon gold potatoes, unpeeled, cut into cubes
â—¦ 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Topping:
â—¦ 2 cups shredded cheddar cheese
â—¦ 6 strips bacon, cooked and crumbled
â—¦ 8 scallions, sliced
â—¦ ½ cup chopped celery


Recipe

Preheat the oven to 450° F and lightly coat a 9 x 13-inch baking dish with cooking spray.

For the chicken filling:
In a large bowl, mix the olive oil, hot sauce, paprika, garlic, pepper, and salt. Add the potatoes and mix well to coat. Using a slotted spoon, remove the potatoes from the bowl (but don't wash out the bowl yet). Place the potatoes in the baking dish and bake for 25 minutes, until the potatoes are almost tender and beginning to crisp. While the potatoes bake, add the chicken to the bowl with the spice mixture and toss well.

For the topping:
Mix the topping ingredients together in a medium bowl.

Remove the potatoes from the oven and lower the oven temperature to 400° F. Stir the potatoes and place the uncooked chicken cubes on top in an even layer. Sprinkle with the topping mixture and bake for 20 minutes, until the cheese is melted. Serve.

Serves 6 to 8