Buffalo Chicken-Potato Tot Casserole
Garlic Roasted Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 Tbsp butter, melted and divided
- 1 (10.75-oz) can cream of chicken soup
- ½ (1-oz) envelope Ranch dressing mix
- ⅓ cup chicken broth
- ½ (32-oz) pkg frozen potato tots
- ⅓ cup buffalo wing sauce
- 1 cup diced celery
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Cook chicken in 1 Tbsp melted butter in a large 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 9-inch baking dish.
- Stir together wing sauce and 2 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 25 minutes. Uncover, sprinkle with cheese, and bake 15 minutes longer or until potato tots are crispy.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 1 clove garlic, minced
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 350°F. Toss together broccoli, garlic, and oil on a rimmed baking sheet. Season with salt and pepper to taste.
- Bake 15 to 20 minutes or until crisp-tender.
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