Buffalo Chicken and Potato Casserole

Chicken Breast - Meat and Poultry

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.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Buffalo Chicken and Potato Casserole

Ingredients

cooking spray

⅓ cup vegetable oil

¼ cup ranch dressing

2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons salt

6 Idaho potatoes

cut into 1-inch cubes

2 pounds skinless

boneless chicken breasts

cut into 1-inch cubes

1 (12 ounce) package bacon

3 cups shredded Colby Jack cheese

4 green onions

chopped

Meat and Poultry

Directions

Step 1

Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.

Step 2

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.

Step 3

Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator about 30 minutes.

Step 4

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.

Step 5

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.

Step 6

Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.

Step 7

Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly about 5 minutes.

Nutritional Information

Buffalo Chicken and Potato Casserole

Servings Per Recipe:8

Calories: 653.6

% Daily Value *

Protein: 44.2g 88%

Carbohydrates: 33.4g 11%

Dietary Fiber: 4g 16%

Sugars: 2.5g

Fat: 38.2g 59%

Saturated Fat: 16.2g 81%

Cholesterol: 131mg 44%

Vitamin A Iu: 101.9IU 2%

Niacin Equivalents: 20mg 154%

Vitamin B6: 1.1mg 66%

Vitamin C: 33.4mg 56%

Folate: 35.1mcg 9%

Calcium: 44.6mg 5%

Iron: 2.4mg 14%

Magnesium: 67.1mg 24%

Potassium: 1001.2mg 28%

Sodium: 1540.2mg 62%

Thiamin: 0.3mg 31%

Calories From Fat: 343.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.