BUFFALO CHICKEN POTATO CASSEROLE

Buffalo Chicken Potato Casserole image

Buffalo chicken takes on a whole new flavor profile when added to a potato casserole. Easy ingredients to throw together means dinner is on in no time.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 10

Number Of Ingredients 11

Ingredients

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4 cups boiling water
1 1/3 cups milk
1 package (8 oz) cream cheese, softened
2 cups cubed cooked chicken
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 cups Progresso™ plain panko crispy bread crumbs
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 cup blue cheese crumbles, if desired
Celery sticks, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g