rachael ray's buffalo chicken potato casserole

Name: Rachael Ray's Buffalo Chicken Potato Casserole
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 4
Ingredients: ## FOR THE BECHAMEL:; 5 tablespoon(s) butter; 5 tablespoon(s) flour; 1 3/4 cup(s) milk; 1 teaspoon(s) dry mustard powder; 1 cup(s) hot sauce (recommend: frank's); - salt and pepper; 1 pinch(es) freshly grated nutmeg; ## LAYERS:; 4 large baking potatoes, peeled and cut into 1/8 inch slices (mandolin works great); 4 cup(s) pepper jack cheese, shredded; 4 cup(s) rotisserie chicken, deboned

(1 RATING)

171 Pinches 1 Photo

Julie Madawi

Clermont, FL

Updated on Feb 1, 2013

Just so happened to catch this on a website and can't wait to share it! This looked soo yummy on the video, with a creamy "hot wing" flavored sauce, chicken and thinly sliced potatoes. So easy! The hot sauce mellows out quite a bit while cooking, so if you like it a little bit more on the mild side (like I do) you shouldn't have a problem. Add more heat with a spicier hot sauce if you like. I definitely would serve this with some green onion slices for garnish, and a side of celery and blue cheese dip,along with a nice green salad and crusty bread. Wouldn't that be "Yummo"? Lol!

Rate

prep time 20 Min

cook time 1 Hr 45 Min

method ---

yield 4-6 serving(s)

Ingredients

FOR THE BECHAMEL:
5 tablespoons butter
5 tablespoons flour
1 3/4 cups milk
1 teaspoon dry mustard powder
1 cup 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 cups pepper jack cheese, shredded
4 cups rotisserie chicken, deboned

How To Make rachael ray's buffalo chicken potato casserole

Step 1

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.

Step 2

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.
Step 3

Cover with foil and bake for one hour, then remove foil and let brown for 30-45 minutes or until bubbly and golden brown.
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