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Loaded Buffalo Chicken Casserole

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When I asked my mister what he might like for dinner tonight, he mentioned buffalo chicken, then casserole. Hmmmm, a buffalo chicken casserole? Yes, I think that could happen. And off started the cooking challenge for today!

This has since become a family favorite and consequently has received lots of positive reviews. If you are looking for something a lil different, give this a go, I think you’ll be pleased!!!

Further Food Commentary:

A little bit of this dish can go a long way to keep you full and satisfied. The potatoes are a great, nutrient dense food that is cheap and easy to prepare. Potatoes have been shown to lower blood pressure and are also a great source of fiber. Fiber in this recipe is important, since chicken and bacon are high in cholesterol. Eating fiber alongside high cholesterol foods helps your body not to absorb all of the harmful cholesterol in the meal. Consider adding a salad to this dish for even more help in preventing cholesterol absorption.

This dish may not be appropriate for those with heart conditions, diabetes or trying to lose weight. Bacon is high in saturated fat and cholesterol.

By Anna Herby

Loaded Buffalo Chicken Casserole

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:2 hours 15 minutes
  • Servings: 8

Ingredients

1-1.5 pounds organic, free range chicken breasts
6 tablespoons hot sauce (gluten free, dairy free) – divided
2 tablespoons avocado oil – divided
1 onion diced
5 yukon gold potatoes diced
1.5 tablespoons olive oil
Garlic powder
Onion powder
Sea salt
Pepper
1 cup heavy organic coconut milk (canned)
1 tablespoon tapioca flour (or non grain thickener)
1 package cooked bacon, chopped
Fresh chives

Instructions

1. Preheat oven to 400
2. Cook chicken, 3 tablespoons hot sauce, and 1 tablespoon avocado oil until ‘shreddable’ (i used a crockpot on high for 1.5 hours (you can also bake at 350 for 30 minutes or until juices run clear)
3. Combine diced onion and potatoes with olive oil and spread over baking sheet
4. Sprinkle with salt, pepper, garlic powder, and onion powder to taste
5. Bake for 20 minutes and set aside
6. Combine coconut milk, tapioca flour, remaining 3 tablespoons hot sauce, and 1 tablespoon avocado oil in a small saucepan until well combined
7. Remove from heat
8. Once chicken is finished cooking, remove from crockpot (or other cooking method) and shred into smaller pieces
9. Combine potato and onion mixture with shredded chicken in casserole dish and pour buffalo sauce over it
10. Top with bacon and fresh cut chives and bake at 400 for 20 minutes
Note: if you eat dairy, you can put shredded organic cheddar on top of chicken before baking

1. Preheat oven to 400 2. Cook chicken, 3 tablespoons hot sauce, and 1 tablespoon avocado oil until ‘shreddable’ (i used a crockpot on high for 1.5 hours (you can also bake at 350 for 30 minutes or until juices run clear) 3. Combine diced onion and potatoes with olive oil and spread over baking sheet 4. Sprinkle with salt, pepper, garlic powder, and onion powder to taste 5. Bake for 20 minutes and set aside 6. Combine coconut milk, tapioca flour, remaining 3 tablespoons hot sauce, and 1 tablespoon avocado oil in a small saucepan until well combined 7. Remove from heat 8. Once chicken is finished cooking, remove from crockpot (or other cooking method) and shred into smaller pieces 9. Combine potato and onion mixture with shredded chicken in casserole dish and pour buffalo sauce over it 10. Top with bacon and fresh cut chives and bake at 400 for 20 minutes Note: if you eat dairy, you can put shredded organic cheddar on top of chicken before baking

Nutrition Information

Per Serving:  Calories: 322; Total Fat: 13 g; Saturated Fat: 4 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 71 mg; Sodium: 526 mg; Potassium: 810 mg; Carbohydrate: 25 g;  Fiber: 3 g; Sugar: 6 g; Protein: 26 g
Nutrition Bonus: Vitamin C: 66%; Vit A: 25%; Iron: 13%; Calcium: 10%
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