Buffalo Chicken and Potato Bake

• 2 cups diced cooked potatoes
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 cup diced celery
• 2 green onions, sliced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix buffalo wing sauce and shredded chicken until well-coated.
3. 3 In another bowl, combine sour cream and milk.
4. 4 Layer diced potatoes in a greased 9x13 inch baking dish.
5. 5 Top with the buffalo chicken mixture.
6. 6 Pour the sour cream mixture over the chicken.
7. 7 Sprinkle with cheddar and blue cheese.
8. 8 Bake uncovered for 30-45 minutes, until bubbly and cheese is melted.
9. 9 Top with diced celery and green onions.
10. 10 Bake for an additional 5 minutes.
11. 11 Serve hot and enjoy!

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add crumbled bacon for a smoky twist.
• Use hot sauce of your choice for a different heat level.

Substitutions

• Substitute Greek yogurt for sour cream for a healthier option.
• Use mozzarella cheese if blue cheese is unavailable.

Pairings

• Cornbread
• Steamed broccoli

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Use leftover cooked chicken and potatoes to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with extra ranch dressing on the side.
• Pair with a fresh green salad.

FAQ