Cheesy Buffalo Chicken Potato Bake
Ingredients
-
20
oz
refrigerated shredded hash brown potatoes
-
2
tablespoons
light butter, melted
-
¼
teaspoon
black pepper
-
1
lb
cooked boneless skinless chicken breasts, diced or shredded
-
1
cup
fat free sour cream
-
1
can
98% fat free cream of chicken soup (10.75 oz)
-
⅓
cup
Buffalo wing sauce
-
4
oz
50% reduced fat sharp cheddar, shredded
-
2
oz
full fat sharp cheddar cheese, shredded
-
1
scallion
sliced (optional garnish)
Instructions
- Preheat the oven to 350°F and prepare a 9x13 baking dish with cooking spray.
- In a large bowl, combine the shredded potatoes, melted butter, and black pepper.
- Add the diced or shredded chicken, sour cream, cream of chicken soup, and wing sauce, mixing until well combined.
- Mix the full fat and reduced fat cheddar together, adding 4 ounces to the potato mixture and stirring thoroughly.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 2 ounces of cheddar on top.
- Bake for 45-60 minutes until the potatoes are cooked through and the edges are golden.
- Remove from the oven and garnish with scallions if desired before slicing into 8 pieces and serving.
Nutrition Facts (estimated)
Servings
8
Calories
302
Total fat
9g
Total carbohydrates
22g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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