This past summer one of my favorite pinterest finds was a tasty Loaded Buffalo Chicken Casserole recipe. It became a quick favorite in my house. I haven't made it since. As much as I love this casserole, it isn't very diet friendly. I decided to tweak a few things and came up with a weight watcher friendly buffalo chicken casserole. It was just as good (if not better) than the original!
Lightened Up Buffalo Chicken and Potato Casserole
Cal 260, Carbs 33.1, Fat 6.1, Fiber 2.2 , Protein 16.1g
WW PP Per Serving=6
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 small potatoes, cut into 1/2-inch cube( I used nine russet)
Extra Virgin Olive Oi Spray
1/2 tsp. salt
1 Tbsp freshly ground pepper
1 Tbsp paprika
2 Tbsp garlic powder
1/2 Cup Buffalo Wing Sauce (I like Franks)
1 1/2 cup 2 percent milk shredded cheddar jack cheese3/4 Cup bacon bits (Turkey Bacon Bits are good in this too)
1 Cup diced green onions
Light Sour Cream, Optional
Preheat oven to 475F. In a large bowl mix together the salt, pepper, paprika, garlic powder, & buffalo sauce. Spray the cubed potatoes with olive oil spray until coated and then toss with Buffalo mixture. Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the buffalo sauce mixture as possible.
Bake the potatoes for 55-60 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover buffalo sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra sauce and/or light sour cream. Enjoy!