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Buffalo chicken and potato casserole Recipe

   
 

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     Buffalo chicken and potato casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
FOR THE BECHAMEL
5 tbl buter
5 tbl flour
1 3/4 C milk
1 tsp dry mustard powder
1 C hot sauce
salt and pepper
freshly grated nutmeg
4 large baking potatoes, peeled and cut into 1/8 inch slices
 
4 C shredded pepper jack cheese
either 1 store bough chicken ,shredded or boil 5 chicken breasts and shred

Instructions
preheat oven to 400.
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


Originally Submitted
12/1/2014





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