Buffalo Chicken and Roasted Potato Casserole Recipe Reviews - Allrecipes.com (Pg. 4)
Photo by Angel
Reviewed: May 29, 2014
My entire family loves this recipe so much that it has become a regular meal in my home. I did make one change I did not heat the sauce. I just coated the potatoes and then roasted them as written and it came out great.
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Photo by Angel

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 24, 2014
This recipe was very easy to make the only change I would make is less salt, most definitely making it again...
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Reviewed: Mar. 20, 2014
Loved it!!! Used low fat cheese and turkey bacon. Will use regular cheeses next time though because low fat doesn't melt as nice and goes abut dry. Also made some homemade blue cheese dressing to accompany. Yummy! Sliced potatoes thin in rounds and microwaved for a few minutes to save bake time before I coated with hot sauce mixture. They baked with a crisp which I loved. Family really enjoyed it too! Will make again for sure
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Photo by Gail Mcintyre Distefano

Cooking Level: Beginning

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Reviewed: Mar. 15, 2014
I cooked potatoes first and then fried them to brown.. mixed wet ingredients and added cold cut up chicken to heat.... then poured over potatoes in greased casserol dish, added can of drained corn as well..... Much easier and less messy......
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Photo by richard roper

Cooking Level: Intermediate

Living In: Ayer, Massachusetts, USA
Reviewed: Mar. 8, 2014
Fantastic recipe! My teenage son and husband devoured it. I doubled the recipe for this reason! I'm not a fan of much spice, so I topped my own helping with sour cream on top and this cut the spicy flavor a lot. Even though I don't like a ton of heat, I must say the flavors of all the ingredients,just as listed, was really quite delicious!
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Reviewed: Mar. 5, 2014
Made it with the suggested changes of cooking the chicken AND onion first and used less cheese as I didn't want it turning into a melted cheese mess. It was AWESOME....
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Reviewed: Feb. 28, 2014
My family LOVES this recipe and it's become expected on Friday nights. It's great the way it is, but over the past year I've made some changes to it. I'm trying to lose weight, so now I use only 1T olive oil and 1/3 cup chicken broth. It makes very little difference in taste, but reduces the calories significantly, especially since we only get 7 servings from this and not 10. I leave out the salt. I partially cook the chicken in the pan with the leftover spice mixture. And finally, one day I didn't feel like cutting up the potatoes, so I used a French fry cutter instead. The kids loved it and now they always volunteer to cut the potatoes into fries for me, so that's what we do now. This recipe is a definitely winner in our house.
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Reviewed: Feb. 25, 2014
Tried this tonight, it was pretty good. I think next time I will leave out the chicken. I baked the chicken separately then let marinade in the sauce. I just didn't think the chicken added anything to the recipe as far as flavor. I tripled the sauce and added a little brown sugar because the first 1/2 of the potatoes used up all of the sauce. This would make a great side, again minus the chicken. And I mixed the cheese into the potatoes instead of just on top.
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Reviewed: Feb. 19, 2014
Yummy! I wasn't sure what size or kind of potatoes, so I used 900 grams of red potatoes, with the skin. I used Frank's Original Red Hot Sauce. We're trying to cut calories around here, so I used half of the olive oil, substituted some of the cheese with reduced fat cheese, and reduced the bacon to 4 slices. Awesome recipe.
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Photo by GoBears!

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA
Photo by Greg2013
Reviewed: Feb. 9, 2014
I just used franks reshot wing sauce instead of the hot sauce concoction. Also added a layer of it on the potatoes before the chicken and cheese. So good!
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Photo by Greg2013

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Displaying results 31-40 (of 111) reviews

 
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