[CnD] Buffalo Chicken & Potato Casserole
juliettesilvers at gmail.com
Wed Sep 14 12:50:54 CEST 2016
What's the brand of the "wing sauce?" Thanks. Sounds delicious!
----- Original Message -----
From: Courtney Fulghum Smith via Cookinginthedark <cookinginthedark at acbradio.org>
To: cookinginthedark at acbradio.org
Date: 09/14/2016 8:29 am
Subject: [CnD] Buffalo Chicken & Potato Casserole
> Buffalo Chicken and Potato Casserole
> 1 bag baby gold potatoes (24-28 oz), halved
> 1/2 cup Buffalo wing sauce, divided
> 6 slices precooked bacon, coarsely chopped
> 1 3/4 lb boneless, skinless chicken breasts
> 1 1/2 cups shredded Mexican-blend cheese
> 1/2 cup french-fried onions
> 1/2 cup presliced green onions
> 1/2 cup ranch dressing
> 1.Preheat oven to 450dgF. Halve potatoes; place in microwave-safe bowl and
> cover. Microwave potatoes on HIGH 8 minutes.
> 2.Drain potatoes, then toss with 1/4 cup wing sauce; transfer mixture to
> 13- x 9-inch baking dish. Bake 20-25 minutes or until potatoes are fork
> tender, stirring once halfway through bake time. Meanwhile, chop bacon. Cut
> chicken into 1/2-inch cubes (wash hands).
> 3.Reduce heat to 400dgF. Combine chicken with remaining 1/4 cup wing sauce,
> then stir into potatoes.
> 4.Combine remaining ingredients (including bacon); top potatoes with
> mixture. Bake 15-18 more minutes or until center of casserole is 165dgF. Let
> stand 5 minutes to cool. Serve. (Makes 6 servings.)
> **ininCook's Notes:
> I used about 1 1/2 pounds of red potatoes instead of what the recipe calls
> for because that's what I had on hand.
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