So, Mother Nature really needs to make up her mind and pick one season and stick to it. Yesterday, I was talking about the gorgeous weather and today, well, it's just downright COLD. Perfect casserole weather and there is nothing I like more than a Buffalo Chicken Casserole. It's been a long time since I've made this popular favorite. Perfect cold weather comfort food!
Loaded Four Cheese Buffalo Chicken Bake
Cal 213, Carbs 20.2, Fat 5.8 Fiber 2, Protein 20.6
16 oz. chicken tenderloins cut into chunks
3 large russet potatoes cut into cubes
3 tsp. dry ranch seasoning
1 tbsp. extra virgin olive oil
1/2 cup crumbled bacon or bacon bits
1/2 cup reduced fat shredded mozzarella cheese
1/2 cup reduced fat shredded sharp cheddar
1/4 cup reduced fat crumbled blue cheese
1/2 cup reduced fat shredded Monterey jack cheese
1/3 cup Buffalo Wing Sauce, divided
3 green onions, sliced
Preheat oven to 475.
In a large bowl mix together the olive oil, dry ranch seasoning, cubed potatoes, and 3 tbsp. buffalo wing sauce. Combine well. Transfer potatoes to a 13x9 greased baking dish.
Bake the potatoes for 45 minutes, stirring halfway through, until tender and golden brown.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 425.
Top the cooked potatoes with the chicken. Add remaining buffalo wing sauce and top chicken with bacon and cheeses.
Return to the oven and bake for about 15 minutes or until the chicken is cooked through and the cheese is melted. Top with sliced green onions and serve with sour cream. Enjoy!