Real Recipes From Real Home Cooks ®

rachael ray's buffalo chicken potato casserole

(1 rating)
Recipe by
Julie Madawi
Clermont, FL

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!

(1 rating)
yield 4 -6
prep time 20 Min
cook time 1 Hr 45 Min

Ingredients For rachael ray's buffalo chicken potato casserole

  • 5 Tbsp
  • 5 Tbsp
  • 1 3/4 c
  • 1 tsp
    dry mustard powder
  • 1 c
    hot sauce (recommend: frank's)
  • salt and pepper
  • 1 pinch
    freshly grated nutmeg
  • 4 lg
    baking potatoes, peeled and cut into 1/8 inch slices (mandolin works great)
  • 4 c
    pepper jack cheese, shredded
  • 4 c
    rotisserie chicken, deboned

How To Make rachael ray's buffalo chicken potato casserole

  • 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.
  • 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.
  • 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.