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Publix Simple Meals

Buffalo Chicken and Potato Casserole with Blackberry Salad

Buffalo Chicken and Potato Casserole with Blackberry Salad
Servings:
4
Total Time:
about 1 hour
Active Time:
25 minutes

Cooking Sequence

  • Prepare casserole and begin to bake (15 minutes)
  • Continue casserole and complete recipe (45 minutes)
  • Prepare salad; serve (5 minutes)

Buffalo Chicken and Potato Casserole

Ingredients

1 bag baby gold potatoes (24–28 oz), halved
1/2 cup Buffalo wing sauce, divided
6 slices precooked bacon, coarsely chopped
1 3/4 lb boneless, skinless chicken breasts
1 1/2 cups shredded Mexican-blend cheese
1/2 cup french-fried onions
1/2 cup presliced green onions
1/2 cup ranch dressing

Steps

  1. Preheat oven to 450°F. Halve potatoes; place in microwave-safe bowl and cover. Microwave potatoes on HIGH 8 minutes.
  2. Drain potatoes, then toss with 1/4 cup wing sauce; transfer mixture to 13- x 9-inch baking dish. Bake 20–25 minutes or until potatoes are fork tender, stirring once halfway through bake time. Meanwhile, chop bacon. Cut chicken into 1/2-inch cubes (wash hands).
  3. Reduce heat to 400°F. Combine chicken with remaining 1/4 cup wing sauce, then stir into potatoes.
  4. Combine remaining ingredients (including bacon); top potatoes with mixture. Bake 15–18 more minutes or until center of casserole is 165°F. Let stand 5 minutes to cool. Serve. (Makes 6 servings.)

Blackberry Salad

Ingredients

1 (4-oz) package baby arugula leaves
2 cups blackberries (or raspberries)
1/3 cup shelled sunflower seeds
1/3 cup balsamic dressing
4 oz Deli honey goat cheese, crumbled

Steps

  1. Place all ingredients in salad bowl (except cheese).
  2. Toss salad. Crumble goat cheese over salad; serve.

Aprons Advice

  • Complete your meal with glazed carrots, dinner rolls, and red velvet cake for dessert.
  • Make the Blackberry Salad a complete, light meal by adding a scoop of tuna or chicken salad.

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Buffalo Chicken and Potato Casserole

Blackberry Salad

Buffalo Chicken and Potato Casserole

CALORIES (per 1/6 recipe) 590kcal; FAT 30g; SAT FAT 9g; TRANS FAT 0g; CHOL 150mg; SODIUM 1110mg; CARB 27g; FIBER 2g; SUGARS 1g; PROTEIN 52g; VIT A 15%; VIT C 50%; CALC 25%; IRON 15%

Blackberry Salad

CALORIES (per 1/4 recipe) 220kcal; FAT 15g; SAT FAT 4.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 280mg; CARB 16g; FIBER 5g; SUGARS 9g; PROTEIN 9g; VIT A 25%; VIT C 35%; CALC 10%; IRON 10%

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