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 Green, 6 Blue or 4 Purple Weight Watchers SmartPoints – you’ll never believe it when you try it. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe!
This tasty casserole is like baked cheesy potatoes, but with a Buffalo Chicken twist to make it a main dish!
Yield: 8servings
Ingredients
20ozbag refrigerated shredded hash brown potatoes, such as Simply Potatoes or Reser’s (use defrosted zero point hash browns if following the WW Purple plan)
2tablespoonslight butter, melted (I use Land O’Lakes)
¼teaspoonblack pepper
1lbcooked boneless skinless chicken breasts, diced or shredded
1cupfat free sour cream
1(10.75 oz) can 98% fat free cream of chicken soup
1/3cupBuffalo wing sauce, I used Frank’s Red Hot wing sauce
4oz50% reduced fat sharp cheddar, shredded (such as Cabot)
2ozfull fat sharp cheddar cheese, shredded
Optional garnish: 1 scallion, sliced
Instructions
Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
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.
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.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!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)MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 4 SmartPoints (if using zero point hash browns, if not then use the Blue points)Weight Watchers Points Plus: 7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)