Rachael Ray's Buffalo Chicken Potato Casserole
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| Recipe Rating: | |
| Categories: | Chicken, Other Main Dishes, Quick & Easy |
| Keywords: | cheese, Casserole, spicy, main-dish, Buffalo Chicken, easy prep |
| Serves: | 4-6 |
| Prep Time: | |
| Cook Time: |
Ingredients
| FOR THE BECHAMEL: | |
| 5 Tbsp | butter |
| 5 Tbsp | flour |
| 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 |
| LAYERS: | |
| 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 |
Pinched by Fanaile, and 124 more.
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Directions
For 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.
Comments
5 comments
Lisa Nicometi...
2sweetinc
Lisa Nicometi Garrow AKA Pantry Cleaner [2sweetinc] has shared this recipe with discussion groups:
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