A haiku for hot sauce:
hot sauce in my fridge
gives spicy flavor I want
just when I want it
(Excuse my lousy attempt at poetry.)
I don’t know when I was introduced to “Buffalo” as a flavor. I can only guess that it happened some time in college: late bar nights that yielded orders of Domino’s chicken wings and cheesy bread, shared amongst sorority sisters.
Oh, and don’t forget the Sheetz Nachos. I used to eat a whole order of those with sour cream and cheese piled on. Without sharing. But those weren’t buffalo. What was I saying?
What I do know is that from the moment I was introduced to “Buffalo” anything, I had to have “Buffalo” everything. Hot sauce is my condiment of choice. I don’t eat fast food anymore, but when I did, I put Buffalo sauce on everything: the chicken, the burgers, the fries, the onion rings, the pizza crust. There was no “wrong place” for Buffalo sauce. I even order my calamari tossed in Buffalo sauce when I’m out to eat. (Try it, you can thank me later.)
So naturally, any opportunity I get to bring Buffalo flavor into my meal plan in a waistline-friendly kind of way, I take it. With gusto.
I know I tend to be all-fancy with my meals lately, so for Christmas, I give you: a one-bowl, one-dish casserole! Tada!
Oh, and Buffalo flavor.
And a partridge in a pear tree.
Buffalo Chicken and Potato Casserole
Adapted from Holy Cannoli Recipes
- 1 ¼ lb boneless skinless chicken breasts, cut into 1-inch strips
- 1/3 cup hot sauce or buffalo sauce (I used Stop and Shop brand hot sauce)
- 1 cup chopped celery (about 2 longs stalks)
- 6 cups (thawed) frozen hash brown potatoes (Stop and Shop, or another no-sodium brand)
- 1 c 2% milk
- ½ cup reduced fat (2%) cheddar cheese, shredded
- 1/2 cup red onion, chopped
- 1 can (10 oz) Campbell’s Healthy Request Condensed Cream of Celery
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- ½ cup panko
1. Spray a 13×9-inch baking dish with cooking spray or Misto. Preheat oven to 350 degrees.
2. Place the chicken strips in the prepared baking dish in a single layer. Top with hot sauce.
3. In a large bowl, mix together celery, potatoes, milk, cheese, onion, and soup until well combined. Spread mixture over chicken.
4. Sprinkle panko evenly over the top. Cover with foil.
5. Bake for 30 minutes; then uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink. Let set for 5 minutes and cut into 8 equal portions.