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Buffalo Chicken Potato Casserole

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Buffalo Chicken Potato Casserole
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 10
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Buffalo chicken takes on a whole new flavor profile when added to a potato casserole. Easy ingredients to throw together means dinner is on in no time.

Ingredients

2
boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4
cups boiling water
1 1/3
cups milk
1
package (8 oz) cream cheese, softened
2
cups cubed cooked chicken
1/4
cup Frank's™ RedHot™ Buffalo Wings Sauce
2
cups Progresso™ plain panko crispy bread crumbs
2
tablespoons butter
1/4
teaspoon garlic powder
1/2
cup blue cheese crumbles, if desired
Celery sticks, if desired

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
  • 3 In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
  • 4 Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.
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Tips  

Like heat? Add as much Buffalo wing sauce or hot sauce as you like. You can also drizzle additional hot sauce on top!

Nutrition Information 
No nutrition information available for this recipe
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