Rachael Ray's Buffalo Chicken Potato Casserole

1
Julie Madawi

By
@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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
1 Hr 45 Min

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

How to Make Rachael Ray's Buffalo Chicken Potato Casserole

Step-by-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.
  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.

Printable Recipe Card

About Rachael Ray's Buffalo Chicken Potato Casserole




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