Buffalo Chicken and Potato Casserole Ingredients
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 Steps 1.Preheat oven to 450°F. 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 400°F. 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 165°F. Let stand 5 minutes to cool. Serve. (Makes 6 servings.) ***Cook'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. -- Courtney _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
