Lighter Buffalo Chicken Cheesy Potato Casserole

Cheesy potatoes are a major comfort food for me, but it is no secret that they are probably not the “healthiest” side dish or meal out there. My boyfriend is also a huge potato fan and loves buffalo chicken. Why not combine the two? I was inspired by numerous buffalo chicken casseroles on Pinterest as I surfed around for a dinner option to make yesterday and decided I would try to come up with a lighter version that added in a little potato and a little extra spiciness (I love spicy!). Here is what I came up with! Hope you give it a try.

 

And if this adds any more motivation for you to try out this recipe…. my boyfriend ate almost the entire casserole dish full!

 

Lighter Buffalo Chicken Cheesy Potato Casserole

Serves 3-4

Ingredients: 

  • 3 skinless, boneless chicken breasts
  • 3 large russet potatoes
  • 1/4 cup chopped green onion
  • 1/3-1/2 cup low-fat Mexican style shredded cheese blend (can also use sharp cheddar or whatever cheese you may prefer!

Potato Marinade:

  • 2 tbsp olive oil
  • 5 tbsp hot sauce (I used Frank’s)
  • 1 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp course black pepper
  • 1 tsp cayenne pepper (omit this for a less spicy flavor; this adds a lot of kick and is very hot!)

Chicken Marinade:

  • 1-2 tbsp hot sauce
  • 1 tbsp light ranch dressing
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp course black pepper

Preheat the oven to 400 degrees.

Make your potato marinade and set aside. Wash and dice your russet potatoes into about 1 x 1in cubes (the smaller the cubes, the faster they will cook, so if you make them larger you may need to increase your cooking time). Toss the potatoes in the marinade, making sure all potatoes are covered. Place in a small baking dish (I used a 9×9) uncovered, and bake in the oven for 40 minutes. After 15 minutes of baking time, toss the potatoes with a spoon and cover the dish with foil for the remaining 25 minutes.

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While your potatoes are cooking, cut your chicken in 1 1/2 x 1 1/2 in cubes. Toss in your chicken marinade, cover, and set in the refrigerator for about 30-40 minutes while the potatoes are in the oven. After 40 minutes, remove the potatoes from the oven and decrease your heat to 375 degrees. Sprinkle your green onion on top of the potatoes and add your raw chicken. Cover with tin foil and place back in the oven for 20 minutes. At 20 minutes, remove and add your shredded cheese on top of your chicken. Place back in the oven, uncovered for 10 more minutes. Once your cheese is melted and the chicken has finished cooking, remove your casserole from the oven and allow it to cool for 5-10 minutes before serving. Serve with with a little ketchup or light ranch on the side for dipping. Enjoy!

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