Monday, February 13, 2012

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole is really good, really really good. The casserole consists of cheesy ranch potatoes and spicy buffalo chicken topped with a crunchy cornflake crust. This recipe passed our "As Good As Gluten" test with flying colors.

For more buffalo chicken recipes, check out: Healthier Buffalo Chicken Dip (a definite crowd pleaser), Jalapeno Buffalo Chicken Mac & Cheese (oh, so incredibly good), Buffalo Chicken Nachos (perfect for sitting in front of the TV watching sports all weekend), Buffalo Chicken (Crockpot) (simple and tasty), Buffalo Chicken Tacos (for blue cheese lovers only), and Hot Buffalo Chicken and Cheddar Sandwich (delicious twist on a classic sandwich).

Buffalo Chicken and Potato Casserole
Inspired by Betty Crocker

·2 cups cooked, shredded chicken
·6 large baking potatoes, peeled and diced into cubes
·½ cup Frank’s red hot sauce
·½ cup ranch dressing
·1 cup shredded Colby Jack cheese
·1 prepared Cream of Anything Soup Base (recipe below)
·3 celery stocks, finely chopped
·½ cup corn flake crumbs
·2 TBS butter, melted
·3-4 green onions, chopped

Preheat oven to 350˚. Spray one 13x9 baking dish or two 1.5 qt baking dishes with cooking spray.

In a large bowl, combine potatoes, ranch dressing, shredded cheese, prepared soup base, and celery. Mix well and spoon into baking dish.

In a separate bowl, stir together shredded chicken and red hot sauce. Spoon over potato mixture.

In a small bowl, stir together corn flake crumbs and melted butter. Sprinkle over the top of the chicken in the baking dish.

Cover with foil and bake for 30 minutes. Remove the foil and bake 30-40 minutes longer, or until potatoes are tender. Sprinkle the top with green onions and serve.

Yield: 8 servings

Cream of Anything Soup Base
Adapted from One Orange Giraffe Blog

·1 cup non-fat instant dried milk
·¾ cup cornstarch
·1 TBS onion powder
·1 tsp dried basil
·1 tsp dried parsley
·1 tsp cracked black pepper

Mix ingredients together in a bowl. Store in an air-tight container.

To prepare for use in recipes: When ready to use, mix ⅓ cup prepared dry soup mix with 1 cup water in a microwave safe bowl. Microwave for one and half minutes, or until thick. Use as a substitute for one can of condensed cream soup.