Behold! Buffalo chicken, in casserole.
Buffalo Chicken Casserole
Serves 4 to 6
1 one-ounce ranch dried seasoning
½ cup sour cream
¼ cup finely grated Parmesan cheese
¼ cup olive oil
2 pounds potato, diced to ½-inch cubes
1 pounds cooked chicken, cut to ½-inch cubes
1 cup Mexican cheese
½ cup mozzarella cheese
¼ cup bacon, cooked and crumbled (about 7 to 8 pieces), to garnish
2 tablespoons green onions, to garnish
Sriracha, to serve
Heat oven to 475°F. Cover 9-by-13-inch pan with non-stick spray.
In a large bowl, combine and whisk together ranch seasoning, sour cream, Parmesan cheese, and olive oil. Add in the potatoes and toss to combine.
Using a slotted spoon, scoop out potatoes and transfer them to prepared casserole pan. Transfer pan to oven and bake for 40 minutes, stirring after 20 minutes for even cooking.
In the meantime, toss the chicken in the remaining sauce and refrigerate until potatoes are completed.
Remove fully-cooked potatoes from oven. Toss the chicken with cheese and fold it into potatoes. Return the casserole pan to the oven and lower the temperature to 375°F. Bake for 25 minutes. Sprinkle with bacon and green onions, and drizzle with sriracha. Serve immediately.