Buffalo Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 serving Chicken Breast - Boneless Skinless (Kroger) (by TEHJER_) 12 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese 1 tsp Chili powder 1 tsp Pepper, red or cayenne 1 tsp Garlic powder 4 oz Pepper, Jalapeno, Canned - 1 oz OR 28g ggg (by MG7_FIT) 2 serving Black Olives - Sliced (2 Tbsp.) 2 oz Frank's Red Hot Buaffalo Sauce (by KARENBROWNNSA) 1 cup, pieces or slices Mushrooms, fresh 2 cup Brocolli raw .75 cup 4 Cheese Mexican Blend, reduced fat, Kroger (by CDMORTON61)
Cut two chicken breasts into one inch pieces and boil on medium heat. (Boil for 10 minutes)
Mix cream cheese, mayo, franks red hot, chili powder, red pepper, garlic powder and jalapenos in a bowl. Set aside
Layer chicken when cool on greased 8x11 baking pan. Layer broccoli on top of chicken. Layer mushrooms on top of the broccoli. Then spread the cream cheese mixture on top. Add mexican blend cheese and black olives to top.
Bake for 25 minutes on 350 degrees or until cheese is melted.
Then your done!!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user BROWJA08.
Mix cream cheese, mayo, franks red hot, chili powder, red pepper, garlic powder and jalapenos in a bowl. Set aside
Layer chicken when cool on greased 8x11 baking pan. Layer broccoli on top of chicken. Layer mushrooms on top of the broccoli. Then spread the cream cheese mixture on top. Add mexican blend cheese and black olives to top.
Bake for 25 minutes on 350 degrees or until cheese is melted.
Then your done!!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user BROWJA08.
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 16.5 g
- Cholesterol: 85.8 mg
- Sodium: 1,196.1 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.5 g
- Protein: 24.2 g
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