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Daily Archives: 05/11/2018

Zesty Buffalo Chicken Casserole

Buffalo Chicken Casserole

Ingredients

3-4 boneless skinless chicken breasts (about 1.5-2 lbs)- You can also use tenderloins or cut up the chicken into halfs or smaller to make it easier to serve if your family won’t be eating a whole chicken breast each. This will usually make it cook more quickly though so keep an eye on it.

8 oz. Philadelphia Cream Cheese, softened- You can use light if you prefer, just steer clear of the fat free cream cheese since it won’t melt the same.

1 C. sharp cheddar cheese, shredded- Divide this in half, as half will be used in the mix and half on top. If you don’t have sharp on hand you can substitute any cheddar cheese, or mexican blend.

1/4 C. Frank’s Buffalo Sauce- You can use more buffalo sauce to make it spicier or less to make it less spicy.  I would mix this with the cream cheese first and sample it to make sure it has the right amount of kick for you.

1 Tbsp. Hidden Valley ranch powder- I love using ranch powder in lieu of bottled ranch as I think it delivers better flavor. You can actually buy it in bigger containers now if you cook with it frequently, but if you have a packet, there are about 3 tablespoons in there so you are going to use about a third of the packet. You can also alternately use 1 tbsp of this Homemade ranch mix

Directions

Preheat oven to 375˚F. Prepare a 9X13 baking dish by lightly greasing it with cooking spray. Set aside.

1. Mix the cream cheese, ranch mix, 1/2 cup of the cheddar cheese, and buffalo sauce in a bowl until everything is combined. Make sure the cream cheese is nice and soft before you mix or it won’t work well.  If you forgot to leave it out to soften you can just pop it in a bowl and microwave it for about thirty seconds, stir and add more time if needed.  Then you can mix everything in.

2. Lay the chicken breasts flat in the bottom  of a casserole dish.  If you want to cut the chicken into smaller pieces do it now and place those on the bottom of the dish.  Spread the cream cheese mixture evenly over the chicken. Sprinkle the remaining cheese over the top of the dish.

3. Bake for twenty-five – thirty-five minutes or until chicken is cooked through (165˚F internal temp). I baked my casserole on the middle rack of the oven.  I have never had to cover it, but since the each oven cooks differently, and there are other considerations like climate altitude etc, just keep an eye on it and if the cheese starts to get more brown than you want, you can loosely cover with foil for the remainder of the cooking time to protect it from browning any further.

Source The Pinning Mama

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