Buffalo Chicken Potato Casserole

Aired May 26, 2014

Serves 8-12

For the Bechamel:
5 tablespoons butter
5 tablespoons flour
1 3/4 cups milk
1 teaspoon dry mustard powder
1 cup hot sauce
Salt and pepper
Freshly grated nutmeg
4 large baking potatoes, peeled and cut into 1/8-inch slices
4 cups shredded Pepper Jack cheese
1 store-bought rotisserie chicken, skin removed and meat shredded, approx 4 cups




Preheat oven to 400F.



For the bechamel, heat a small saucepot over medium heat with butter. Whisk in flour and milk then add in dry mustard. Add in hot sauce and bring to a boil; reduce heat to a simmer. Season with salt, pepper and nutmeg, and let thicken a few minutes until the sauce coats a spoon.



In a casserole dish, spoon a thin layer of bechamel and layer with sliced potatoes. Cover with a third of the shredded chicken, a third of the cheese and top with a third of the bechamel. Repeat layers twice and top with remaining bchamel and cheese.



Cover with foil and bake for 1 hour then remove foil and let brown for 30-45 minutes or until bubbly and golden brown.







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