SparkPeople Advertisers Keep the Site Free

5 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 635.2
  • Total Fat: 36.9 g
  • Cholesterol: 81.7 mg
  • Sodium: 1,648.8 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 37.8 g

View full nutritional breakdown of Loaded Potato and Buffalo Chicken Casserole calories by ingredient
Report Inappropriate Recipe

Loaded Potato and Buffalo Chicken Casserole

Submitted by: LACIEZ
Loaded Potato and Buffalo Chicken Casserole

Number of Servings: 6

Ingredients

    *Best Choice Boneless Skinless Chicken Breast (frozen), 16 oz
    *Russet Idaho Potatoe (1 Medium) - 8
    Olive Oil, 0.5 cup
    Salt, 1 tsp
    Pepper, black, 1 tbsp
    Paprika, 1 tbsp
    Garlic powder, 2 tbsp
    Hot Pepper Sauce, 9 tsp
    *2% milk reduced fat Mexican 4 cheese blend, 2 cup
    *Bacon, Fully Cooked, 1 cup serving

Tips

Serve with extra hot sauce and/or ranch dressing.See More


Directions

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.


Serving Size: Makes 6 1-cup servings (about)

Number of Servings: 6

Recipe submitted by SparkPeople user LACIEZ.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe