Blue Cheese Stuffed Potatoes With Buffalo Chicken Tenders Recipes

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BUFFALO CHICKEN AND POTATOES



Buffalo Chicken and Potatoes image

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and wing sauce.
  • In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  • In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  • Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 0 g

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS



Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders image

A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 baking potatoes, scrubbed clean to eat
3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
1/4-1/2 cup milk
1/2 cup blue cheese, crumbles
5 scallions, white and green parts, chopped
salt & freshly ground black pepper
2 lbs chicken tenders, cut into bite-size pieces
3 large garlic cloves, chopped
1/4-1/2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
4 tablespoons butter
carrot sticks
celery rib
sour cream (to garnish) (optional)

Steps:

  • Preheat oven 400°F.
  • Place the potatoes on a baking sheet and drizzle with some EVOO.
  • Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  • Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
  • Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  • Mix in the blue cheese and scallions and season with salt and pepper.
  • Stir to combine everything but try to avoid mashing up the cheese too much.
  • Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
  • Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
  • Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  • To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  • Serve a dollop of sour cream if desired, and carrots and celery alongside.
  • Enjoy!

Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5

CHICKEN WITH BUFFALO SAUCE AND BLUE CHEESE DIP WITH ROASTED SWEET POTATOES



Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves
2 tablespoons hot chili oil
2 large sweet potatoes, peeled and cut into wedges
1 large eggplant, cut crosswise into 1/2-inch thick rounds
1/2 cup sour cream
1/4 cup crumbled blue cheese
4 stalks celery, cut into 4-inch pieces, optional

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • In a small bowl, combine salt, chili powder and black pepper.
  • Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.
  • Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
  • In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal.

BUFFALO CHICKEN TWICE-BAKED POTATOES



Buffalo Chicken Twice-Baked Potatoes image

This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.

Provided by Karencuts

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7

4 large baking potatoes
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts, cut in bite-sized pieces
½ cup butter
salt and ground black pepper to taste
3 cups shredded Cheddar cheese, divided
1 ½ cups Buffalo hot sauce (such as Texas Pete®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
  • Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  • Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.4 g, Cholesterol 117.1 mg, Fat 33.4 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1706.5 mg, Sugar 1.7 g

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