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Loaded Buffalo Chicken Potato Bake
By Thrive Life · 8 servings
25m prep time
20m cook time
by Lisa Reid on January 6, 2015
A great dish with mild spiciness but the heat can easily be turned up.
Print recipe
Ingredients
- 3 C THRIVE Potato Chunks
- 2 1/2 C THRIVE Chopped Chicken
- 6 Tbsp Franks's Red Hot Sauce
- 2 Tbsp Olive Oil
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 1 tsp Iodized Salt
- 1/2 tsp Peppercorn
- 1 C THRIVE Shredded Mozzarella Cheese
- 1 C THRIVE Shredded Cheddar Cheese
- 1 C THRIVE Shredded Monterey Jack Cheese
Directions
- Cook potatoes as directed on Thrive can.
- While potatoes are cooking, rehydrate chicken and drain if necessary.
- Add the Olive Oil, Paprika, Red Hot Sauce, Garlic Powder, Salt, and Peppercorn to the chicken and mix. More hot sauce can be added at this point to your taste.
- Add the cooked potatoes to the chicken and toss together.
- Put into a large 9 x 13 baking or casserole dish.
- Mix all three cheeses together and sprinkle on top of potato/chicken mixture.
- Put in the oven at 350 degrees Celcius for about 15 - 20 minutes or until casserole is hot and cheese is melted.
- To turn this into "Loaded" Buffalo Chicken Potato Bake, add any of the following on top before eating: diced tomtoes, green onions, crumbled bacon and sour cream.