Buffalo Potato and Chicken Casserole

Name: Buffalo Potato and Chicken Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps crumbled blue cheese; 118 milliliters chopped celery; 4 servings Milk, butter and boiling water called for on potatoes box; 1 Tbsp Frank Original cayenne pepper sauce; 176 grams box Betty Ultimate au gratin potatoes; 473 milliliters chopped deli rotisserie chicken (from 2-lb chicken)

Buffalo Potato and Chicken Casserole is a gluten free main course. This recipe makes 4 servings with 345 calories, 26g of protein, and 18g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up frank' original cayenne pepper sauce, betty ultimate au gratin potatoes, milk, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oven to 450F. Make potatoes as directed on box except use 2-quart casserole, stir chicken, celery and pepper sauce into cheese sauce mixture before stirring in potatoes, and bake about 30 minutes or until potatoes are tender.

Ingredients you will need

Cheese Sauce