Buffalo Chicken Potato Bake Weight Watchers

Buffalo Chicken Potato Bake Weight Watchers

Photo Credit: Con Poulos; Food Stylist: Simon Andrews; Prop Stylist: Megan Hedgpeth

Line the casserole dish with foil, leaving a 3-inch overhang on two sides. Fill the dish with the prepared mixture and freeze until just firm. Using the overhangs, lift the casserole out of the dish in one piece. Wrap in plastic, then foil,  and freeze for up to 2 months.

Yields: 8

Prep Time: 0 hours 35 mins

Total Time: 0 hours 55 mins

8 slices bacon

2 lb. medium russet potatoes (about 3), peeled and cut into sixths

kosher salt

black pepper

1/4 c. sour cream

2 tbsp. unsalted butter

3 c. cooked, shredded white-meat chicken (the breasts from 1 rotisserie chicken)

1 16-oz. package frozen broccoli, thawed

4 scallions, thinly sliced

1/2 c. fresh flat-leaf parsley, roughly chopped

8 oz. extra-sharp Cheddar, coarsely grated (about 2 c.)

Green salad, for serving

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1. Heat oven to 425 degrees F. Arrange the bacon on a foil-lied rimmed baking sheet and cook until crisp, 15 to 18 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
2. Meanwhile, place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 2 teaspoon salt, reduce heat and simmer until the potatoes are just tender, 13 to 15 minutes. Drain transfer to a large bowl, add the sour cream and butter and roughly mash with a for (leaving some chunks).
3. Add the chicken, broccoli, scallions, parsley, bacon, 1 1/2 cups cheese, and 1/2 teaspoon each salt and pepper to the potatoes and mix to combine. Transfer to a shallow 2 1/2 quart baking dish (or eight 6- to 8-oz ramekins). Serve with a green salad, if desired.

PER SERVING 374 CAL, 19 G FAT (10 G SAT FAT), 95 MG CHOL, 549 MG SOD, 27 G PRO, 19 G CAR, 1 G FIBER

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Buffalo Chicken Potato Bake Weight Watchers

Source: https://www.womansday.com/food-recipes/food-drinks/recipes/a51546/loaded-baked-potato-casseroles/