This casserole is made with a container of refrigerated buffalo dip. I’m not sure why I never thought of using a dip in place of sour cream in casseroles before. This opens up a whole new world for me in the kitchen!
This was SO good. We both devoured this dish. It makes a ton, and fortunately, it reheats well. I divided this into two 8×8-inch pans and froze half for later. This has a slight kick from the buffalo dip, but I didn’t think it was spicy. If you want more heat, add about a ¼ cup of wing sauce. I promise it will kick it up a notch or two. Either way, this casserole is delicious! It is going into the dinner rotation.
Buffalo Chicken Potato Casserole
- 1 (32oz) bag frozen shredded hash browns
- 2 cans Cream of Chicken soup
- 2 (12oz) containers of Buffalo Dip (Heluva Good)
- 4 cups chopped cooked chicken
- 2 cups shredded cheddar cheese
- 2 cups crushed Fritos
Preheat oven to 425.
In a large bowl, combine hash browns, chicken soup, buffalo dip, chicken and cheese. Spread into a lightly greased 9×13-inch pan. Top wit crushed Fritos.
Bake for 30 minutes.