Are you looking for a quick and easy dish that combines the spicy kick of buffalo chicken with the comforting flavors of cheesy potatoes? This Cheesy Buffalo Chicken and Potato Bake is the perfect solution. Using canned chicken and sliced potatoes, this dish comes together in a snap and is sure to please everyone at the table. Topped with a blend of shredded cheese and drizzled with ranch or blue cheese dressing, this bake is an irresistible combination of flavors and textures.
Ingredients:
- 2 cans (12.5 ounces each) of chicken, drained
- 1 can (15 ounces) sliced potatoes, drained
- 1 bag (8 ounces) fiesta shredded cheese
- Buffalo sauce, to taste
- Ranch or blue cheese dressing, for drizzling
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Ingredients:
- Drain the canned chicken and slice potatoes thoroughly to remove excess liquid. This will help prevent the dish from becoming too watery.
- Assemble the Bake:
- In a large bowl, combine the drained chicken and sliced potatoes.
- Add buffalo sauce to the bowl, starting with 1/4 cup and adding more to taste, depending on your spice preference. Mix until the chicken and potatoes are evenly coated with the sauce.
- Layer the Ingredients:
- Spread the buffalo chicken and potato mixture evenly in the prepared baking dish.
- Sprinkle the fiesta shredded cheese evenly over the top of the chicken and potato mixture.
- Bake:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
- Serve:
- Remove the dish from the oven and let it cool for a few minutes.
- Drizzle ranch or blue cheese dressing over the top before serving.
- Serve hot and enjoy the cheesy, spicy goodness!
Cook’s Notes and Variations:
- Extra Crunch: For added texture, sprinkle some crushed tortilla chips or panko breadcrumbs on top of the cheese before baking.
- Veggie Boost: Add some diced bell peppers, onions, or even corn to the chicken and potato mixture for extra flavor and nutrition.
- Protein Swap: If you prefer, use rotisserie chicken or leftover cooked chicken instead of canned chicken.
- Cheese Options: Feel free to use your favorite shredded cheese blend, such as cheddar, Monterey Jack, or a spicy pepper jack, for different flavor profiles.
Keto and Low-Carb Versions:
- Potatoes: Substitute the canned potatoes with cauliflower florets or turnip slices to reduce the carb content.
- Buffalo Sauce: Ensure the buffalo sauce is low in added sugars or make your own using hot sauce and melted butter.
- Dressing: Use a keto-friendly ranch or blue cheese dressing.
Frequently Asked Questions (FAQs):
Q: Can I make this dish ahead of time? A: Yes, you can prepare the dish up to the point of baking, cover it, and store it in the refrigerator for up to 24 hours. When ready to bake, remove from the fridge and bake as directed, adding a few extra minutes if needed.
Q: Can I freeze this dish? A: Yes, you can freeze the assembled, unbaked dish. Cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: What can I serve with this dish? A: This dish pairs well with a fresh green salad, steamed vegetables, or even some garlic bread on the side.
Q: Can I use fresh potatoes instead of canned? A: Yes, you can use thinly sliced fresh potatoes. To ensure they cook through, parboil the slices for a few minutes before adding them to the dish.
This Cheesy Buffalo Chicken and Potato Bake is a delicious and easy-to-make meal that combines the zesty flavor of buffalo sauce with the comforting taste of cheesy potatoes. Perfect for busy weeknights or casual gatherings, this dish is sure to be a hit with everyone. Customize it with your favorite ingredients and enjoy a meal that’s bursting with flavor and satisfaction. Happy cooking!
