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I am such a fan of semi-homemade cooking. Especially during the busy holiday season, moms need all the help they can get to put dinner on the table fast. One of my newest creations is this Loaded Potato and Buffalo Chicken Casserole. It is oh-so good and simple to make. Betty Crockerâ„¢ Casserole Potatoes help you to make this delicious meal in no time flat.
Driving around to look at Christmas lights is one of my family’s favorite things to do this time of the year. This Loaded Potato and Buffalo Chicken Casserole is a great dish to whip up before an evening of looking at lights and singing Christmas carols.
Loaded Potato and Buffalo Chicken Casserole
Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
2 boxes Betty Crockerâ„¢ Loaded Casserole Potatoes
3 1/2 cups boiling water
1 1/2 cup milk
4 tablespoons margarine or butter
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons hot sauce
Topping Ingredients:
8 strips of bacon, cooked and crumbled
2 cups shredded cheese blend
1 cup diced green onion
Pro Tip: The key to any good recipe is a great saute pan. It makes cooking easier and it helps the food cook evenly, which makes the food taste better. Here is a great saute pan.
Directions:
In large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the chicken to your mixture and stir to coat. Allow it to marinate for about 30 minutes. Place chicken in a saute pan, cook and stir until the chicken is almost or just cooked through. Be careful to not overcook the chicken, as it will be cooked again with the potatoes. Set aside.
Meanwhile, heat oven to 450 degrees.
Using the water, milk and butter, prepare both boxes of Betty Crockerâ„¢ Loaded Casserole Potatoes according to package directions. Place in a large casserole or baking dish. Gently stir chicken into the potato mixture.
In a bowl, combine the ‘topping’ ingredients. Sprinkle over the top of the potato and chicken mixture.
Bake uncovered for a bout 25 minutes, until the top is nice and golden brown.
Recipe yields 8 servings.
Loaded Potato and Buffalo Chicken Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1/2-inch cubes
- 2 boxes Betty Crockerâ„¢ Loaded Casserole Potatoes
- 3 1/2 cups boiling water
- 1 1/2 cup milk
- 4 tablespoons margarine or butter
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons hot sauce
Topping Ingredients:
- 8 strips of bacon cooked and crumbled
- 2 cups shredded cheese blend
- 1 cup diced green onion
Instructions
- In large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the chicken to your mixture and stir to coat. Allow it to marinate for about 30 minutes. Place chicken in a saute pan, cook and stir until the chicken is almost or just cooked through. Be careful to not overcook the chicken, as it will be cooked again with the potatoes. Set aside.
- Meanwhile, heat oven to 450 degrees.
- Using the water, milk and butter, prepare both boxes of Betty Crockerâ„¢ Loaded Casserole Potatoes according to package directions. Place in a large casserole or baking dish. Gently stir chicken into the potato mixture.
- In a bowl, combine the 'topping' ingredients. Sprinkle over the top of the potato and chicken mixture.
- Bake uncovered for a bout 25 minutes, until the top is nice and golden brown.
- Recipe yields 8 servings.
I keep coming back to this recipe because it looks so yummy! Thank you.
This sounds delicious, I will definitely be trying out this recipe!
Slow-Cooker Peanut Butter Cup Swirl Cake – my favorite candy now in a cake and in my favorite mode of cooking – Slow Cooker