Buffalo Chicken Casserole

Buffalo Chicken Casserole

Why yes, we have been on a buffalo chicken kick around here recently. This casserole uses some of the same elements as the sub (I really liked its chicken), but has potatoes instead of bread and less redeeming vegetation. Still darn tasty, though, and doesn’t require too much trouble to fix; the hash browns and chicken cook up at the same time and everything comes together in the casserole fairly quickly. The pro-spicy roommate enjoyed this quite a bit, though I think not as much as the sub.

This is not a particularly wet casserole; my quest to not use soup made a somewhat dryer one than the original. I don’t mind! If you do, add a bit of milk or maybe some more dressing.

Buffalo Chicken Casserole, adapted from Betty Crocker

3 Tbsp. oil, divided
4 c. frozen hash browns, thawed
3 chicken breasts, cut in 1″ish chunks (or thighs, I had breasts)
1/3 c. blue cheese dressing
1 1/2 tsp. brown sugar
1 tsp. smoked paprika
1 pinch cayenne pepper
1/3 c. Frank’s Red Hot
1/2 c. shredded cheddar cheese
1-2 scallions, chopped on the bias
salt and pepper to taste

Preheat the oven to 350F. Grease a 9×9 baking dish and set aside. Make sure the cats don’t hang out near it; cat hair sticks to cooking spray like a very sticky thing.

In a large skillet over medium heat, heat 2 Tbsp. of oil. Once it shimmers, sprinkle in the hash browns and salt aggressively. Cook until pleasantly brown.

Meanwhile, in another fairly large skillet, heat the remaining oil. When IT shimmers, add in the chicken chunks and season. Cook, stirring with reasonable frequency, until they’re starting to brown on all sides. Sprinkle in the brown sugar, paprika, and pepper; stir more so the spices get distributed. Dump in the hot sauce and stir even more. Let that simmer until the chicken is done.

Mix the potatoes with the blue cheese dressing and layer into the totally cat-hair-free casserole dish. Pour on the chicken and sauce. Sprinkle with the cheddar. Bake uncovered for 20-30 minutes or until the cheese is of a pleasing texture and the whole thing smells nummy. Sprinkle scallions over the top and serve with a salad!


~ by iliadawry on 13 February 2013.

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