Buffalo Chicken-Potato Tot Casserole
Garlic Roasted Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 Tbsp butter, melted and divided
- 1 (10.75-oz) can cream of chicken soup
- 1 (1-oz) envelope Ranch dressing mix
- ⅓ cup chicken broth
- 1 (32-oz) pkg frozen potato tots
- ¾ cup buffalo wing sauce
- 2 cups diced celery
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Cook chicken in 2 Tbsp melted butter in a large, deep skillet over medium-high heat until browned and done; stir in soup, dressing mix, and broth.
- Arrange half of frozen potato tots in bottom of a greased 13- x 9-inch baking dish.
- Stir together wing sauce and 4 Tbsp melted butter; pour half of mixture over tots.
- Layer chicken mixture over tots. Top with celery, remaining potato tots, and remaining buffalo sauce mixture. Cover and bake 30 minutes. Uncover, sprinkle with cheese, and bake 15 minutes longer or until potato tots are crispy.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 350°F. Spread broccoli on a rimmed baking sheet, and toss with garlic. Drizzle with oil, and season with salt and pepper to taste.
- Bake 25 minutes or until crisp-tender, stirring once.
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