Buffalo chicken and potato casserole

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3.80 from 10 votes

Buffalo chicken and potato casserole

7 WW points, 2-8PP, 6SP blue, 8SP green, 2SP purple

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main meals

Servings:

Author: Drizzle

Ingredients

5-6 medium potatoes peeled and cut in 1inch pieces
4 boneless skinless chicken breast about 22-24oz cut and cubed
1 T olive oil
1 t black pepper
2 t paprika
2 garlic cloves diced
1/3 cup franks hot sauce
2 T water
1 cup light shredded cheese I used a mozza/cheddar blend
3 T bacon crumble
green onion

Instructions

Preheat the oven to 375F.
Peel the potatoes and cut them into 1-inch cubes. In a bowl mix the oil, spices, water, diced garlic, and Frank’s hot sauce. Add the potatoes to the bowl and mix well, making sure all potatoes are coated.
Using a draining spoon, carefully spoon your potatoes into a sprayed 9x13 dish. Save as much of the remaining spice/sauce mixture for the chicken.
Bake the potatoes for 60 minutes, turning every 10 minutes. While potatoes are cooking mix the cubed chicken into the rest of the mixture and coat well. Let it marinate until the potatoes are done.
When the potatoes are done, lower the oven to 350F. Top the potatoes with the uncooked chicken, and add cheese, bacon, and green onion.
Return to the oven and bake for 20 minutes or until the chicken is fully cooked.
Makes 6 servings. Serve warm, and enjoy!

Notes

Personal Points- 2-8 depending on your 0PP foods

SP Freestyle- (blue) 6 using WW recipe builder
Smart points- (green) 8 using WW recipe builder
Smart points- (purple) 2 using WW recipe builder
Points plus- 9 using PP calculator

7 points per serving based on the WW app recipe creator.

Nutrition