Buffalo Chicken & Potato Casserole

We planted potatoes this year. I don't usually plant things, they don't do well. My friend told me about planting potatoes in a bucket rather than the ground.  Put dirt into a bucket, plant seed potatoes and keep covering the sprouts with dirt as they grow.  By the end of the season, we should have a whole bucket of potatoes.  Hopefully I won't mess this up.

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!

Buffalo chicken is one of our favorites!  Franks buffalo sauce is a staple here.  I poured a bit of ranch over mine, go ahead and use blue cheese if you'd rather.

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.

One Year Ago...

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This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Bake With Bizzy at Bizzy Bakes
Foodie Friday at Simple Living



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