Buffalo Chicken Potato Bake Recipes

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LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
  • In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  • Add the potatoes and stir to coat.
  • Add the potatoes to a greased baking dish.
  • When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  • Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  • Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  • Once the potatoes are fully cooked add the marinated chicken.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  • In a large bowl mix all the topping ingredients together.
  • Top the raw chicken with the topping.
  • Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN POTATO BAKE



Buffalo chicken potato bake image

2-8PP, 6SP blue, 8SP green, 2SP purple

Provided by Drizzle

Categories     Main meals

Time 1h30m

Number Of Ingredients 11

5-6 medium potatoes peeled and cut in 1inch pieces
4 boneless skinless chicken breast (about 22-24oz cut and cubed)
1 T olive oil
1 t black pepper
2 t paprika
2 garlic cloves (diced)
1/3 cup franks hot sauce
2 T water
1 cup light shredded cheese (I used a mozza/cheddar blend)
3 T bacon crumble
green onion

Steps:

  • Preheat oven to 375F
  • Peel your potatoes and cut into 1 inch cubes. In a bowl mix your oil, spices, water, diced garlic and franks sauce. Add potatoes to bowl and mix well..
  • Using a draining spoon, carefully spoon your potatoes into a sprayed 9x13 dish, you want to save as much of the remaining mixture for your chicken.
  • Bake the potatoes for 60 minutes, turning every 10 minutes. While potatoes are cooking mix your cubed chicken into the rest of the mixture and coat well.
  • When potatoes are done lower oven to 350F. Top potatoes with your uncooked chicken, add cheese, bacon and green onion.
  • Return to oven and bake for 20 minutes or until chicken is fully cooked. Drizzle with some ranch dressing or garlic sauce. Makes 6 servings (1/6th of the dish)

BUFFALO CHICKEN AND POTATO CASSEROLE



Buffalo Chicken and Potato Casserole image

Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My family of picky eaters loved this and there were no leftovers. Happy eating and I look forward to your comments.

Provided by krisgo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

cooking spray
⅓ cup vegetable oil
¼ cup ranch dressing
2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons salt
6 Idaho potatoes, cut into 1-inch cubes
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 (12 ounce) package bacon
3 cups shredded Colby Jack cheese
4 green onions, chopped

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  • Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
  • Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
  • Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
  • Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 33.4 g, Cholesterol 131 mg, Fat 38.2 g, Fiber 4 g, Protein 44.2 g, SaturatedFat 16.2 g, Sodium 1540.2 mg, Sugar 2.5 g

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE



Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • Reduce oven heat to 400 degrees F (205 degrees C).
  • Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

BUFFALO CHICKEN AND POTATOES



Buffalo Chicken and Potatoes image

This is an all in one dinner that is delicious. My husband could't get enough of it. Be sure to use buffalo wing sauce and not just plain hot sauce. I got this recipe from a Betty Crocker Casseroles booklet. Let me know what you think!

Provided by Foodygirl1979

Categories     Chicken

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup salad dressing (ranch or blue cheese)
1/2 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1/2 cup corn flakes, crushed into crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup chopped green onion

Steps:

  • Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and buffalo wing sauce.
  • In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips evenly over potato mixture.
  • In small bowl, stir together crumbs and butter. Sprinkle over chicken. Sprinkle green onions on top.
  • Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chcken juices run clear. Enjoy!

BUFFALO CHICKEN & POTATO CASSEROLE



Buffalo Chicken & Potato Casserole image

Make and share this Buffalo Chicken & Potato Casserole recipe from Food.com.

Provided by Diane C 2

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs potatoes
1 teaspoon olive oil
1/2 cup buffalo barbecue sauce
1/2 teaspoon salt
3 grinds pepper
3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk
8 ounces cheddar cheese, divided
4 ounces crumbled blue cheese, divided
2 teaspoons cayenne hot sauce
1/2 teaspoon salt
pepper
4 cups cooked cubed chicken (leftover or rotisserie)
2 stalks chopped celery
3 slices cooked crumbled bacon
2 chopped green onions

Steps:

  • Preheat oven to 375°F Spray a 9x13" baking dish with cooking spray.
  • Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes.
  • Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly.
  • Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat.
  • Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts. Season with Cayenne pepper sauce, salt and pepper.
  • Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese.
  • Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions. Let cool slightly before serving.

Nutrition Facts : Calories 382.7, Fat 23.2, SaturatedFat 14, Cholesterol 66.8, Sodium 912.7, Carbohydrate 28.4, Fiber 2.3, Sugar 5.2, Protein 15.7

BUFFALO CHICKEN AND POTATOES



Buffalo Chicken and Potatoes image

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and wing sauce.
  • In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  • In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  • Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 0 g

BUFFALO CHICKEN POTATO SKINS



Buffalo Chicken Potato Skins image

Take two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together. -Bridget O'Connor, Round Lake Beach, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 9

12 small red potatoes (about 1-1/2 pounds)
2 teaspoons canola oil
1-1/2 cups shredded cooked chicken
1/3 cup Buffalo wing sauce
1-1/2 cups shredded cheddar cheese
1-1/3 cups crumbled cooked bacon
1-1/3 cups sour cream
1 cup shredded carrots
Thinly sliced green onions

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 404mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

BUFFALO CHICKEN POTATO BAKE



Buffalo Chicken Potato Bake image

Combine chicken, cheese, buffalo sauce & more for our cheesy Buffalo Chicken Potato Bake. Top with blue cheese for an authentic Buffalo chicken experience.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
3 cups chopped cooked chicken
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese
3 stalks celery, chopped
3 carrots, chopped
4 green onions, chopped
1 cup KRAFT Classic Ranch Dressing
1 bottle (5 oz.) Buffalo wing sauce
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup milk

Steps:

  • Heat oven to 375ºF.
  • Combine potatoes, chicken, cheese and chopped vegetables in large bowl. Mix remaining ingredients in separate bowl until blended. Add to potato mixture; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 1 hour or until heated through.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

BUFFALO CHICKEN-TOPPED POTATOES



Buffalo Chicken-Topped Potatoes image

If your favorite appetizers are cheesy potato skins and buffalo chicken wings, you'll find this recipe one to cheer about. Loaded with cheese, sour cream and onions, these hearty, stuffed potatoes get a sassy bite from mild wing sauce. -Michelle Gauer, Spicer, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tablespoons buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
2 tablespoons butter
Additional sour cream and chopped green onions

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese. , Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder. , In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer. , Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 198mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

BUFFALO CHICKEN AND POTATO CASSEROLE



Buffalo Chicken and Potato Casserole image

Hold your man back!!! Meat and potatoes, what more could you want......buffalo wings? You got it! This is very simple and versatile, you could try replacing the potatoes with noodles or use blue cheese dressing instead of ranch maybe even use Ritz crackers instead of corn flakes, just a few ideas, I haven't tried them yet but I'm sure they would be tasty as well. The original is great though...try it first! Based on a recipe from www.bettycrocker.com

Provided by Amber C.

Categories     One Dish Meal

Time 1h5m

Yield 6 1 3/4 c, 6-8 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless chicken breasts, cut in strips
1/3 cup buffalo wing sauce, Frank's buffalo wing sauce is good, I add more cause we like it with more heat
6 cups frozen southern style potatoes or 6 cups obrien potatoes, thawed
1 cup ranch dressing
1/2 cup cheddar cheese, shredded
1 (10 1/2 ounce) can cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup green onion, chopped about 3-4

Steps:

  • Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.
  • In a bowl combine chicken and buffalo wing sauce; set aside.
  • In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
  • In a single layer spread chicken mix over potato mix.
  • In a small bowl combine cornflake crumbs and melted butter; sprinkle over chicken and cover with foil.
  • Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
  • Sprinkle with fresh green onions and serve, if you do not like fresh green onions just put on top of chicken before adding crumbs and bake.

BUFFALO CHICKEN POTATO CASSEROLE



Buffalo Chicken Potato Casserole image

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.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

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

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO



Baked Buffalo Chicken Potato Bowl for Two image

Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.

Provided by mattie_n_bryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 baking potatoes
2 skinless, boneless chicken breasts
½ cup Buffalo sauce, or to taste
1 (15.25 ounce) can whole kernel corn, drained
3 tablespoons butter
2 tablespoons garlic powder
⅛ cup shredded Cheddar cheese, or more to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
  • Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
  • Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
  • Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
  • Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

Nutrition Facts : Calories 742.4 calories, Carbohydrate 93.5 g, Cholesterol 122 mg, Fat 27.2 g, Fiber 9.6 g, Protein 40.2 g, SaturatedFat 14 g, Sodium 2545.9 mg, Sugar 10.2 g

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY



Buffalo Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive

Provided by Danielle Navish

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
  • Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
  • Remove from oven and allow the potatoes to cool for at least 10 minutes.
  • Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
  • Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
  • Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
  • While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
  • Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
  • Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
  • Remove from oven and garnish with your favorite white dressing and chives (optional).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams

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Instructions. Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish.
From letsdishrecipes.com


BUFFALO CHICKEN RANCH POTATO CASSEROLE WITH HIDDEN VALLEY ...
2015-12-13 Instructions. Preheat oven to 400 degrees. Peel and boil potatoes for 20 minutes are until tender, drain, set aside. Mix chicken and hot sauce together and set aside. Remove skin from chicken and shred or chop chicken. Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well ...
From creolecontessa.com


BUFFALO CHICKEN BAKED POTATOES - OUR BALANCED BOWL
2021-09-03 Recipe Notes. If you want the chicken to be LESS spicy, I recommend starting with 1/4 cup of hot sauce first, tasting it and going from there. Find my homemade ranch dressing recipe linked in the blog post above or use the search bar to search for it.
From ourbalancedbowl.com


BUFFALO CHICKEN TWICE BAKED POTATOES - THE WHOLE COOK
2020-08-24 Preheat oven to 400 degrees. Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
From thewholecook.com


BEST BUFFALO CHICKEN BAKED POTATOES RECIPE - HOW TO MAKE ...
2020-08-25 Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tablespoon of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tablespoon of dressing. Sprinkle with the celery and carrot. Top with more ...
From thepioneerwoman.com


CREAMY BUFFALO CHICKEN BAKED POTATOES – FEED YOUR FAMILY ...
Poke several holes in the skin of the potatoes with a fork or knife. Place the potatoes on the middle rack of the oven and bake one hour. For the Creamy Buffalo Chicken. Follow the 3 Ingredient Instant Pot Buffalo Chicken Recipe. Add the Greek yogurt and 1/4 cup of the blue cheese crumbles to the cooked and shredded chicken. Mix to combine.
From feedyourfamilytonight.com


BUFFALO CHICKEN & POTATO CASSEROLE - JENNIFER MEYERING
Preheat oven to 475° F. Prepare 9×13 baking dish by spraying with non-stick cooking spray; set aside. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce until combined. Add potatoes and toss to coat.
From jennifermeyering.com


BUFFALO CHICKEN BAKED POTATO RECIPE - HOME CHEF
Thoroughly rinse produce and pat dry. Poke potatoes with fork all over. Microwave potatoes until tender, 5-10 minutes. Microwave chicken until warm, 2-3 minutes. Toss chicken with hot sauce (to taste). Top potatoes evenly with butter, chicken, sour …
From homechef.com


BUFFALO CHICKEN POTATO CASSEROLE - THE WEARY CHEF
In a large bowl, add olive oil, hot sauces, salt, pepper, garlic powder and paprika. Mix well. Add potatoes and coat evenly. Scoop potatoes into prepared baking dish, leaving some of the olive oil mixture in the large bowl. Bake potatoes 20-25 minutes, stirring halfway through.
From wearychef.com


BUFFALO CHICKEN BAKED POTATO RECIPE | RACHAEL RAY IN SEASON
Toss shredded chicken with hot sauce. Top a baked potato with the chicken, blue cheese, and ranch dressing. Garnish with celery leaves. Advertisement. Advertisement. Pin Print More. Facebook Tweet Email Send Text Message. Reviews Add Rating & Review. Be the first to rate and review! No ratings or reviews yet. Advertisement. Close this dialog window Review this …
From rachaelraymag.com


BUFFALO CHICKEN BAKED POTATO RECIPE - RECIPES.NET
2022-03-28 Instructions. Scrub the potatoes and prick several time with the tines of a fork. Place on a plate then cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft. When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving ...
From recipes.net


BUFFALO CHICKEN POTATO CASSEROLE - PLAIN CHICKEN
2013-06-20 4 cups chopped cooked chicken. 2 cups shredded cheddar cheese. 2 cups crushed Fritos. Preheat oven to 425. In a large bowl, combine hash browns, chicken soup, buffalo dip, chicken and cheese. Spread into a lightly greased 9×13 …
From plainchicken.com


BUFFALO CHICKEN POTATO BAKE - TASTEFUL SELECTIONS
Add potatoes to a 9-inch square microwave safe baking dish. Cover with plastic wrap and microwave on high until fork tender, about 8-10 minutes. Uncover and let cool for 10 minutes. Cut potatoes in half and return to baking dish. Stir in 1 cup cheese, chicken, hot sauce and sour cream until combined. Season with salt and pepper.
From tastefulselections.com


BUFFALO CHICKEN STUFFED POTATOES RECIPE | FRANK'S REDHOT US
PREHEAT oven to 400°F. Mix chicken, RedHot Sauce and 2 tablespoons of the butter; set aside. SCOOP out inside of potatoes leaving a thin shell. Mash potatoes and stir in sour cream and remaining 2 tablespoons butter until smooth. Stir in chicken mixture, Cheddar cheese and blue cheese. Spoon mixture into shells.
From franksredhot.com


BUFFALO CHICKEN SWEET POTATO CASSEROLE - ERIN LIVES WHOLE
2021-04-06 Preheat oven to 425F and grease 9×13 casserole dish. Prepare your chicken, potatoes, and broccoli by cutting to smaller pieces. In a small bowl, mix together buffalo sauce, avocado oil, salt, pepper, and garlic. In a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss till combined well.
From erinliveswhole.com


BUFFALO CHICKEN POTATO CASSEROLE | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 400F. For the bechamel, heat a small saucepot over medium heat with butter. Whisk in flour and milk then add in dry mustard. Add in hot sauce and bring to a boil; reduce heat to a simmer. Season with salt, pepper and nutmeg, and let thicken a few minutes until the sauce coats a spoon.
From rachaelrayshow.com


LOADED POTATO AND BUFFALO CHICKEN CASSEROLE - YOUR …
Preheat oven to 220 ºC. Spray a 9 x 13″ 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.
From yourrecipeblog.com


BUFFALO CHICKEN STUFFED BAKED POTATOES · EASY FAMILY RECIPES
2019-08-22 How to Make Baked Potatoes. This recipe uses 4 baked potatoes. To prepare the baked potatoes you can use whatever method you prefer or fits your schedule best! For each method I like to: Thoroughly wash the potatoes and pat dry, before starting; Pierce them 2-3 times with a fork; Butter the potatoes, season with coarse salt; Then continue as ...
From easyfamilyrecipes.com


BUFFALO CHICKEN POTATO BAKE - REBELLYOUS FOODS
Pour the buffalo sauce all over, as evenly as possible, and bake for another 5 minutes. Finally, sprinkle the vegan cheese on top and bake for 10 minutes …
From rebellyous.com


BUFFALO CHICKEN CASSEROLE - EASY PEASY MEALS
2021-05-06 Preheat oven to 500F. Cut up the chicken into 1/2 inch cubes. Cube the potatoes. Mix olive oil, pepper, paprika, garlic salt, and hot sauce in large bowl. Add potatoes, and coat. Spoon potatoes out of bowl, leaving sauce behind. Bake potatoes in baking pan (single layer) for 45 mins, stirring every 10 minutes. Toss chicken in bowl with leftover ...
From eazypeazymealz.com


BUFFALO CHICKEN STUFFED POTATOES | GIMME DELICIOUS
Instructions. Scrub the potatoes and prick several time with the tines of a fork. Place on a plate then cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft. When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving ...
From gimmedelicious.com


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