RACHAEL RAY'S BUFFALO CHICKEN POTATO CASSEROLE
Just so happened to catch this on a website and can't wait to share it! This looked soo yummy on the video, with a creamy "hot wing" flavored sauce, chicken and thinly sliced potatoes. So easy! The hot sauce mellows out quite a bit while cooking, so if you like it a little bit more on the mild side (like I do) you shouldn't...
Provided by Julie Madawi
Categories Casseroles
Time 2h5m
Number Of Ingredients 12
Steps:
- 1. For the bechamel, heat a small saucepot over medium heat with butter. Whisk in flour and milk then add in dry mustard. Add in hot sauce and bring to a boil; reduce heat to a simmer. Season with salt, pepper and nutmeg, and let thicken a few minutes until the sauce coats a spoon.
- 2. In a casserole dish, spoon a thin layer of bechamel and layer with sliced potatoes. Cover with a third of the shredded chicken, a third of the cheese and top with a third of the bechamel. Repeat layers twice and top with remaining bechamel and cheese.
- 3. Cover with foil and bake for one hour, then remove foil and let brown for 30-45 minutes or until bubbly and golden brown.
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