Buffalo Chicken and Roasted Potato Casserole

Ingredients and Weight:

• 2 boneless, skinless chicken breasts (1 pound)
• 1 pound frozen Ore-Ida roasted potatoes
• 1 cup Frank's RedHot Original Buffalo Wing Sauce
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper. Grill or pan-fry until cooked through, about 10 minutes per side. Let rest for 5 minutes, then shred or chop.
3. In a large bowl, combine shredded chicken, roasted potatoes, buffalo wing sauce, blue cheese, celery, and carrot. Season with additional salt and pepper to taste.
4. Pour mixture into a greased 9x13 inch baking dish.
5. Bake for 20-25 minutes, or until heated through and potatoes are slightly browned.

Nutritional Information:

(Per serving) * Calories: 350 * Fat: 15g * Carbohydrates: 30g * Protein: 25g

Dish Characteristics:

• Savory, spicy, and cheesy
• Comforting and satisfying
• Perfect for gatherings or a crowd

User Comments:

• "This dish is so easy to make and always a hit!"
• "The combination of buffalo chicken and roasted potatoes is genius."
• "The blue cheese adds a nice tangy balance to the spice."

Special Precautions and Tips:

• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
• If desired, you can substitute cooked chicken thighs for the chicken breasts.
• For a spicier dish, use a hotter variety of buffalo wing sauce.