Buffalo Chicken Potato Casserole Recipe

Ingredients

2

                        boxes (4.7 oz each) Betty Crocker™ scalloped potatoes

4

cups boiling water

1 1/3

cups milk

1

package (8 oz) cream cheese, softened

2

cups cubed cooked chicken

1/4

cup Frank’s™ RedHot™ Buffalo Wings Sauce

2

cups Progresso™ plain panko crispy bread crumbs

2

tablespoons butter

1/4

teaspoon garlic powder

1/2

cup blue cheese crumbles, if desired

Celery sticks, if desired

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.

In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.

Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

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