Liz’s Kitchen: Buffalo Chicken Cheesy Potato Casserole Recipe
Well if this just isn’t a recipe for Buffalo I don’t know what is! This recipe was stumbled upon on the the Emily Bites blog. I find myself going back to her blog a lot when I’m in a recipe block because I have yet to try one of her recipes that doesn’t come out tasty! After crockpot meals I am all about casseroles. They’re great for multiple servings and generally are pretty easy to put together. Another think I love about casseroles is you can usually make them ahead of time and then just pop them in the oven when you get home from work or to where ever you’re going!
Buffalo Cheesy Potato Casserole
- 20 oz bag shredded hash brown potatoes
- 2 tablespoons light butter, melted
- ¼ teaspoon black pepper
- 1 lb cooked boneless, skinless chicken breasts, diced or shredded
- 1 cup fat free sour cream
- 1 (10.75 oz) can 98% fat free cream of chicken soup
- 1/3 cup Franks Buffalo wing sauce
- 6 oz full fat sharp cheddar cheese
First things first, cook your chicken. I baked mine in the over at 400 for about 20/25 minutes (this will depend on thickness of chicken, make sure your chicken in cooked). Once you’re done with that either dice or shred your chicken (it’s all about preference). Set the chicken aside and preheat your oven to 350 and spray your 9×13 baking dish.
Next take a bog bowl and add the hash browns, melted butter and pepper. Mix and then add your chicken. Stir that all together and then add the sour cream, cream of chicken soup, Franks wing sauce and 4 ounces of the sharp cheddar. Make sure all of this is mixed well.
Carefully pour the mixture in the baking dish and spread evenly. Sprinkle the remaining 2 ounces of cheese over the casserole. Cook until edges are golden brown, about 50 minutes give or take. Let the casserole sit for a minute and then enjoy. The recipe serves 8.
Get the original recipe from EmilyBites.com.