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Aug 31
27

Cheesy Buffalo Chicken Potato Bake

Cheesy Buffalo Chicken Potato Bake

I was trying to think of something really easy to throw together for dinner and I was really in the mood for a cheesy, hearty comfort food casserole – this Cheesy Buffalo Chicken Potato Bake turned out to be just the thing! I started with my recipe for Cheesy Potluck Potatoes and decided to turn it into a main dish by adding chicken and giving it a Buffalo flavored twist. It turned out awesome, it’s so simple to make and it’s also a great way to use up leftover chicken. I suggest pairing this Cheesy Buffalo Chicken Potato Bake with a salad or some roasted vegetables for a tasty, complete meal. Each creamy, cheesy serving of the casserole is only 302 calories or 7 Weight Watchers SmartPoints – you’ll never believe it when you try it!

Cheesy Buffalo Chicken Potato Bake

Looking for more ways to incorporate that Buffalo chicken flavor into your meal plan? Check out my recipes for Buffalo Chicken Soup, Buffalo Chicken Pasta Salad, Buffalo Chicken Taquitos, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Quinoa Bake, Buffalo Chicken Enchiladas, Buffalo Cheese Bread, Slow Cooker Buffalo Chicken, Buffalo Chicken Mac and Cheese Muffins, Buffalo Wing Hummus, Buffalo Chicken Pizza and many more in the Buffalo Flavor section of my recipe index!

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Cheesy Buffalo Chicken Potato Bake

Yield: 8 servings

Ingredients:

  • 20 oz bag refrigerated shredded hash brown potatoes (such as Simply Potatoes or Reser’s)
  • 2 tablespoons light butter, melted (I use Land O’Lakes)
  • ¼ teaspoon black pepper
  • 1 lb cooked boneless, skinless chicken breasts, diced or shredded
  • 1 cup fat free sour cream
  • 1 (10.75 oz) can 98% fat free cream of chicken soup
  • 1/3 cup Buffalo wing sauce (I used Frank’s Red Hot wing sauce)
  • 4 oz 50% reduced fat sharp cheddar, shredded (such as Cabot)
  • 2 oz full fat sharp cheddar cheese
  • Optional garnish: 1 scallion, sliced

Directions:

  1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
  2. Place the shredded potatoes in a large mixing bowl and drizzle with the melted butter and black pepper. Stir together and then add the diced or shredded chicken. Add the sour cream, cream of chicken soup and wing sauce and stir together until well combined.
  3. Mix the full fat and reduced fat cheddar together and add 4 ounces of it into the bowl with the chicken and potatoes. Stir until thoroughly mixed. Transfer the chicken and potato mixture to the prepared baking dish and spread it evenly across the dish. Sprinkle the remaining 2 ounces of cheddar over the top of the other ingredients in the dish and place into the pre-heated oven. Bake for 45-60 minutes until the potatoes are cooked through and the edges are golden. Remove from heat and sprinkle with scallions if desired. Slice into 8 pieces and serve.

Weight Watchers SmartPoints:
7 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per serving:
302 calories, 22 g carbs, 3 g sugars, 9 g fat, 3 g saturated fat, 31 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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27 Responses to “Cheesy Buffalo Chicken Potato Bake”

  1. #
    1
    Kim — August 31, 2016 @ 10:34 am

    Hi Emily. Is there a reason you used real cheese instead of all reduced fat cheese? The remainder of the real cheese would ruin around my house before I used it. Thanks. Kim

    • Emily Bites replied: — August 31st, 2016 @ 2:20 pm

      Full fat cheese just has more flavor, so I like to mix it with reduced fat to give a little flavor boost 🙂

  2. #
    2
    Laura — August 31, 2016 @ 4:01 pm

    Hi Emily,
    Can’t wait to try this, as it looks totally delicious. I’ll be using 6 oz of sharp cheddar when I make it, and take the point hit. I agree it has more flavor and better texture.

  3. #
    3
    Corrina — September 1, 2016 @ 6:36 am

    How spicy is this? Mild, medium or hot? Thanks!

    • Emily Bites replied: — September 1st, 2016 @ 11:36 am

      Mild. It has Buffalo flavor but isn’t too spicy. You can amp up the heat with more wing sauce if you prefer!

  4. #
    4
    Annmarie — September 1, 2016 @ 2:26 pm

    What is the point difference if you used 6 oz of sharp cheddar cheese.
    Thanks,
    Annmarie

  5. #
    5
    Chris — September 2, 2016 @ 8:59 pm

    We had this tonight… LOVED it! 7SP… tastes like 20! There’s just the two of us, so we have leftovers! I’m one happy girl!

  6. #
    6
    Larry W — September 4, 2016 @ 9:12 pm

    Made this tonight! It was a HUGE hit with the family! Definitely a keeper!

  7. #
    7
    Maria — September 6, 2016 @ 11:42 pm

    Oh my goodness! Just finished this for dinner and I can’t believe how good it is! Definitely a keeper!

  8. #
    8
    Rachel — September 8, 2016 @ 8:34 am

    Hi Emily, just wondering how big a serving size is? We’re planning to make this tonight 🙂

    • Emily Bites replied: — September 8th, 2016 @ 8:36 am

      The serving size is 1/8th of the casserole. Enjoy!

  9. #
    9
    Kelley — September 11, 2016 @ 4:53 pm

    I made this today for my lunches this week at work for my hubby and I. I taste tested prior to portioning it for the week, tasty! Thanks for another great recipe.

    • Emily Bites replied: — September 11th, 2016 @ 9:00 pm

      I’m glad you like it!

  10. #
    10
    Pam — September 15, 2016 @ 9:43 am

    Sounds fantastic, I also like a little ranch flavor, wondering how a packet of dry ranch dressing mix would be, and if it would up the points much. Can’t wait to try this

  11. #
    11
    Kate Mott — September 18, 2016 @ 6:25 pm

    Hi Emily-
    Another great dish! Just curious- have u tried adding diced carrots or celery to it? Not sure if the added water would make it soggy. My husband and I really enjoyed it! #buffalove

  12. #
    12
    Jill Druppel — September 21, 2016 @ 3:40 pm

    Made this last night!! I substituted half of the potatoes with a head of chopped up cauliflower for an even healthier option. Needless to say, there were no leftovers today. Family LOVED it.

    • Rosemare Buentiempo replied: — November 23rd, 2016 @ 6:31 pm

      Hi, did you cook the cauliflower before or just throw it in uncooked?

      • Emily Bites replied: — November 23rd, 2016 @ 6:34 pm

        There’s no cauliflower in this recipe 🙂

  13. #
    13
    IB — October 1, 2016 @ 7:37 pm

    Can you used frozen shredded potatoes?

    • Emily Bites replied: — October 2nd, 2016 @ 8:16 pm

      If you defrost them first

  14. #
    14
    Sam — October 12, 2016 @ 10:38 am

    made into 5 large servings. 11 SP each and totally worth every bite 🙂 paired with fresh cut carrots and celery

  15. #
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    Nikki — November 20, 2016 @ 5:12 pm

    Emily- Just wondering if you could use the bag of diced potatoes instead of shredded. We tried it with the shredded potatoes first but my husband didn’t really like it with shredded potatoes so I am thinking about subbing hem for the diced. What are your thoughts. Other than that myself and my 3 kids love it just the way it is!!

    • Emily Bites replied: — November 20th, 2016 @ 5:15 pm

      Hi Nikki! Sure, you could definitely use the diced potatoes. I would just double check that they are cooked through properly at the end because you may or may not have to cook it a bit longer. I hope your husband likes it better with the diced potatoes! 🙂

  16. #
    16
    Rosemare Buentiempo — November 23, 2016 @ 6:29 pm

    Hi
    Do you think i can mix it all tonight, keep in fridge and bake tomorrow??

    • Emily Bites replied: — November 23rd, 2016 @ 6:34 pm

      Sure!

  17. #
    17
    Nancy — November 30, 2016 @ 6:52 pm

    Love this recipe! Made it tonight only had no hash browns and lots of left over spaghetti squash. Chopped up the squash and it looked just like the shredded potatoes. Also added some chopped celery for a little crunch. Thanks for such a great recipe! I can think of dozens of variations and that makes it a real keeper!

  18. #
    18
    Hilary J — December 21, 2016 @ 9:42 pm

    I did the same as Jill above. I substituted half of the potatoes for shredded cauliflower. Mine was an accident because I thought I had more potatoes!! It turned out great.

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