Buffalo Chicken & Potato Casserole

READY IN: 1hr 15mins




  • Preheat oven to 375°F Spray a 9x13" baking dish with cooking spray.
  • Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes.
  • Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly.
  • Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat.
  • Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts. Season with Cayenne pepper sauce, salt and pepper.
  • Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese.
  • Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions. Let cool slightly before serving.