Spicy and Delicious Buffalo Chicken Casserole

So first things first – I apparently decided to take the summer off.  It wasn’t planned but a lot of great things started happening and that’s how it ended up.

And these great things?  I opened up an Etsy shop specializing in customized digital chalkboards, I started writing for two other blogs (Adventures in Breastfeeding and Chip and Co – which is a Disney blog) and my child became a full blown toddler!

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Could he be any cuter?

But I’m back and, hopefully, better than ever.  I decided to kick off my comeback with a delicious dinner I’ve been making a lot since I came up with it.  Now, I’m not a huge fan of using processed foods but sometimes a girl just needs some Ranch and Wing sauce in her life and as a busy mom I don’t always have time to make it from scratch.  That said, this really is a delicious – and somewhat healthy – meal that even my toddler loves.



BuffaloChickenCasserole
Ingredients:

2lbs of potatoes (I prefer Yucon Gold), diced into 1in pieces

2 TBSP extra virgin olive oil

1 packet of Ranch seasoning

1.5lbs of cooked, shredded chicken (I cook mine in the Crockpot with a little garlic powder, thyme and chicken stock)

3 carrots, diced

3 stalks of celery, diced

4oz of wing sauce (any flavor you want – adjust the heat to your preference)

1 cup of cheddar cheese

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Preheat the oven to 400

Toss the potatoes with 2lbs of water, the olive oil and the ranch seasoning

Roast for 35-40 minutes (until potatoes are tender)

Potatoes

While the potatoes are cooking, soften the carrots and celery in a skillet over medium heat.  As I was getting my ingredients ready I realized I didn’t have enough celery so I added a small diced onion to the mix.  Feel free to add one as well.

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Once the veggies are softened (about 8 minutes) combine with the shredded chicken and the wing sauce.

Place the cooked potatoes on the bottom of a greased 9×13 baking dish and top with the chicken and veggie mix.  Sprinkle the cheese over the chicken mix.

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Cover with foil and bake at 350 for 25 minutes.

Remove the foil and place under the broiler for a minute or two to brown up the cheese.

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I served this with a side of Garlic and Parmesan Spaghetti Squash and the family loved it!

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This meal is certainly a major player in our dinner rotation and hopefully it will be in yours too!

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One thought on “Spicy and Delicious Buffalo Chicken Casserole

  1. Pingback: Hello Fresh…Hello Amazing! | MommaAlwaysKnows

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