Cheesy Buffalo Chicken Casserole / Dip
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 201.6
- Total Fat: 7.3 g
- Cholesterol: 40.7 mg
- Sodium: 919.5 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.9 g
- Protein: 26.4 g
View full nutritional breakdown of Cheesy Buffalo Chicken Casserole / Dip calories by ingredient
Introduction
This cheesy, spicy chicken dish is delicious alone or in a tortilla. Top it with low cal blue cheese dressing for a pub food feel. This also makes a great dip for pitas, crackers, or tortilla chips! This cheesy, spicy chicken dish is delicious alone or in a tortilla. Top it with low cal blue cheese dressing for a pub food feel. This also makes a great dip for pitas, crackers, or tortilla chips!Number of Servings: 8
Ingredients
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8 chicken tenderloins, boiled, or about 19-20 oz cooked chicken, shredded
1 bell pepper (any color)
1 large onion
1/2 cup Frank's Red Hot Sauce
1 1/2 cup lowfat cottage cheese
4 oz fresh mozzerella cheese, sliced thinly
1 cup shredded cheese, Mexican blend
Directions
Preheat oven to 350 degrees.
Chop onion and bell pepper. With a small amount of oil, begin sauteing onion and bell pepper over medium-low heat. After approximately 5 minutes, cover with a lid to sweat for approximately 10 more minutes over medium-low heat, until softened. Remove from heat.
In a bowl, mix cooked veggies, shredded, cooked chicken, and hot sauce. Stir until mixed and coated.
Spread 2/3 of mixture on bottom of cake pan. Cover evenly with cottage cheese, then cover with remaining chicken mixture. Evenly distribute thinly sliced fresh mozzerella, then cover with shredded cheese.
Place in pre-heated oven for 10-15 minutes, until heated through and cheese is melted. Serve warm.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LACEYISTAKEN.
Chop onion and bell pepper. With a small amount of oil, begin sauteing onion and bell pepper over medium-low heat. After approximately 5 minutes, cover with a lid to sweat for approximately 10 more minutes over medium-low heat, until softened. Remove from heat.
In a bowl, mix cooked veggies, shredded, cooked chicken, and hot sauce. Stir until mixed and coated.
Spread 2/3 of mixture on bottom of cake pan. Cover evenly with cottage cheese, then cover with remaining chicken mixture. Evenly distribute thinly sliced fresh mozzerella, then cover with shredded cheese.
Place in pre-heated oven for 10-15 minutes, until heated through and cheese is melted. Serve warm.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LACEYISTAKEN.