Cheesy Buffalo Chicken Potato Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Buffalo chicken casserole with potatoes and melted cheddar cheese. Creamy and tangy from buffalo sauce and sour cream, it's a hearty main dish that delivers spicy flavor in an easy baked form.
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Nutrition & ingredients
Ingredients
serves 8- 20 oz bag refrigerated shredded hash brown potatoes
- 2 tablespoons light butter (melted (I use Land O’Lakes))
- ¼ teaspoon black pepper
- 1 lb cooked boneless skinless chicken breasts (diced or shredded)
- 1 cup fat free sour cream
- 1 (10.75 oz) can 98% fat free cream of chicken soup
- 1/3 cup Buffalo wing sauce (I used Frank’s Red Hot wing sauce)
- 4 oz 50% reduced fat sharp cheddar (shredded (such as Cabot))
- 2 oz full fat sharp cheddar cheese (shredded)
- Optional garnish: 1 scallion (sliced)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 835mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 190mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 835MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.