My wife made something several years ago. This version is by far my favorite!
Welcome to the world of culinary delight, where comfort meets flavor! In this article, we’ll explore the savory symphony of Buffalo Chicken and Roasted Potato Casserole, a dish that brings together the richness of roasted potatoes, succulent shredded chicken, and the bold kick of buffalo sauce.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Roasted Potatoes | 4 cups, bite-sized pieces |
| Cooked and Shredded Chicken | 2 cups (rotisserie chicken recommended) |
| Buffalo Sauce | 3/4 cup, plus extra for drizzling |
| Ranch Dressing | 1/2 cup, plus extra for serving |
| Shredded Cheddar Cheese | 1 cup |
| Mozzarella Cheese | 1/2 cup |
| Green Onions | 1/4 cup, chopped |
| Garlic Powder | 1/2 teaspoon |
| Salt and Pepper | To taste |
| Non-stick Cooking Spray | As needed |
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Mix the Ingredients: In a large bowl, combine roasted potatoes, shredded chicken, buffalo sauce, and ranch dressing. Add garlic powder, salt, and pepper to taste.
- Transfer to Baking Dish: Spread the mixture evenly in the prepared baking dish.
- Cheese Topping: Sprinkle cheddar and mozzarella cheeses over the top. Drizzle extra buffalo sauce for an added kick.
- Bake to Perfection: Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped green onions before serving.
