Cheesy Buffalo Chicken & Mashed Potato Bake
with Crispy Panko, Frank’s Crema, Hot Honey Broccoli, Celery & Ranch
- Milk
- Wheat
- Eggs
This comfort food mash-up features spicy Buffalo chicken and creamy garlic herb mashed potato! The combo is topped with golden cheesy panko and served with hot honey–glazed carrots along with spicy crema for a luscious drizzle. Crunchy celery sticks and ranch cool things off. This dinner has all the Buffalo wing flavors you crave in one fun casserole!
Ingredients
½ ounce
Hot Honey
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Buffalo Sauce
1 unit
Broccoli
¼ ounce
Frank's Seasoning Blend
½ cup
Monterey Jack Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
ounce
Carrot
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
12 ounce
Russet Potato
2.5 ounce
Celery
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potato into ½-inch pieces.
Toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
Meanwhile, place potato in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain.
Return potato to pot; mash with garlic herb butter and half the sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Keep covered off heat until ready to use.
While potato cooks, open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-6 minutes.
Turn off heat; stir in Buffalo sauce.
In a medium bowl, combine Monterey Jack, panko, 1 tsp Frank’s Seasoning Blend (2 tsp for 4), a drizzle of olive oil, salt, and pepper. (You’ll use more Frank’s Seasoning Blend later.)
Spread mashed potato evenly on the bottom of a small baking dish (medium baking dish for 4 servings). Top potato with Buffalo chicken and sprinkle with cheesy panko mixture.
Once carrots have finished roasting, bake casserole on top rack until cheese melts and panko is golden brown and crispy, 3-5 minutes.
In a small bowl, combine remaining sour cream and ½ tsp Frank’s Seasoning Blend (1 tsp for 4 servings). (TIP: Be sure to measure the seasoning—we sent more.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Place carrots in a serving dish; drizzle with hot honey. Place dressing in a separate small bowl; serve with celery. Serve casserole family style with crema drizzled on top.
