Rachael Ray's Buffalo Chicken Potato Casserole

Julie Madawi


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 vote
20 Min
1 Hr 45 Min


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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 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

How to Make Rachael Ray's Buffalo Chicken Potato Casserole


  • 1For 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.
  • 2In 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.
  • 3Cover 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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About Rachael Ray's Buffalo Chicken Potato Casserole

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