I've been avoiding recipes that call for cream of something soup. I loved how this recipe called for a cream of something soup that was gluten free! This was perfect and worked wonderfully!
This recipe makes a LOT. Feel free to halve the recipe if you'd like. Otherwise, I would imagine that one would freeze well too.
Buffalo Chicken & Potato Casserole Recipe
Adapted from As Good As Gluten
1 1/2 lbs. chicken, cooked and shredded
5 lbs. potatoes, diced into cubes
1/2 cup Franks buffalo sauce
1/2 cup ranch dressing
1 cup shredded colby jack cheese
1 prepared Cream of Anything soup base (recipe below, use 1/3 cup of base with 1 cup water)
3 celery stalks, finely chopped
1/2 cup cornflake crumbs
2 tbsp. butter, melted
3 - 4 green onions, chopped
Spray a 9 x 13 in pan AND and an 8 x 8 in. pan with cooking spray.
In a large bowl, combine potatoes, ranch dressing, shredded cheese, prepared soup base and celery. Mix well and spoon into baking dishes.
In a separate bowl, stir together shredded chicken and Franks buffalo sauce. Spoon over potato mixture.
In a small bowl, stir together corn flake crumbs and melted butter. Sprinkle over the top of the chicken in the baking dish.
Cover with foil and bake for 30 minutes. Remove the foil and bake 30 - 40 minutes longer or until potatoes are tender. Sprinkle the top with green onions and serve.
CREAM OF ANYTHING SOUP BASE
1 cup non-fat instant dried milk
3/4 cup cornstarch
1 tbsp. onion powder
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. black pepper
Mix ingredients together in a bowl. Store in an air tight container.
To prepare for use in recipes: When ready to use, mix 1/3 cup prepared dried soup mix with 1 cup of water in a microwave safe bowl. Microwave for one and half minutes or until thick. Use as a substitute for one can of condensed cream soup.