Buffalo Chicken Ranch Potato Casserole with Hidden Valley® Ranch

• Meat

  • 4 cups Chicken, roasted
  • 1/2 cup Wing sauce, hot

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 4 Russet potatoes, peeled, diced 1/2 inch chunks, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Creole seasoning or seasoned salt

• Dairy

  • 1 stick Butter, unsalted
  • 3 cups Cheddar and jack cheese, grated
  • 1/2 cup Cream cheese
  • 1/2 cup Milk

• Other

  • 1/2 cup Hidden valley® ranch

Found on creolecontessa.com

Description

Ingredients

• 1/2 cup Hidden Valley® Ranch
• 4-5 large russet potatoes, peeled, diced 1/2 inch chunks
• 1/2 cup hot wing sauce
• 1/2 cup cream cheese, room temperature
• 1/2 cup milk
• 1 stick butter, unsalted, melted
• 4 cups roasted chicken, skinless, pulled or chopped
• 3 cups cheddar and jack cheese, grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon creole seasoning or seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• toppings: green onions

Directions

• Preheat oven to 400 degrees.
• Peel and boil potatoes for 20 minutes are until tender, drain, set aside.
• Mix chicken and hot sauce together and set aside.
• Remove skin from chicken and shred or chop chicken.
• Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well and fold in chicken and hot sauce mixture.
• Place potatoes in a 9×9 greased casserole dish.
• Top with remaining cheese, bake for 15 minutes.
• Garnish with green onions.
• Top with extra Hidden Valley® Ranch and enjoy!

Nutrition