Rachael Ray's Buffalo Chicken Potato Casserole
|Categories:||Chicken, Other Main Dishes, Quick & Easy|
|Keywords:||cheese, Casserole, spicy, main-dish, Buffalo Chicken, easy prep|
|FOR THE BECHAMEL:|
|1 3/4 c||milk|
|1 tsp||dry mustard powder|
|1 c||hot sauce (recommend: frank's)|
|salt and pepper|
|1 pinch||freshly grated nutmeg|
|4 large||baking potatoes, peeled and cut into 1/8 inch slices (mandolin works great)|
|4 c||pepper jack cheese, shredded|
|4 c||rotisserie chicken, deboned|
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DirectionsFor the bechamel, heat a small saucepot over medium heat with butter. Whisk in flour and milk then add in dry mustard. Add in hot sauce and bring to a boil; reduce heat to a simmer. Season with salt, pepper and nutmeg, and let thicken a few minutes until the sauce coats a spoon.In a casserole dish, spoon a thin layer of bechamel and layer with sliced potatoes. Cover with a third of the shredded chicken, a third of the cheese and top with a third of the bechamel. Repeat layers twice and top with remaining bechamel and cheese.Cover with foil and bake for one hour, then remove foil and let brown for 30-45 minutes or until bubbly and golden brown.