Buffalo Chicken Grilled Cheese Sandwich

I remember grilled cheese night as a kid. It was just me, my dad and my brothers.  My dad would cut the crust off of two sides of the bread.  He'd stagger the pieces of bread so we wouldn't have as much crust on the sandwich.  So nice, right?

One of my brothers would butter the bread, the other would open up cheese slices. Yup, we used the cheese in the little plastic packages. I was the oldest so I'd be the one actually making the grilled cheese. Our little assembly line was fun and resulted in one of my favorite dinners.  

Well, my tastes have changed a bit over the years.  We no longer use the processed american cheese and I like to keep all the crust on the bread.  I also enjoy a little kick with my sandwiches, know what I mean?  

This has a lot more than just cheese on these sandwiches but it's still a grilled cheese to me.  This is ooey gooey cheesy but with a buffalo kick with the chicken.  The veggies give it that bit of freshness and bite.  So, so good. Looks like we might have to start a new grilled cheese tradition around here. 

Buffalo Chicken Grilled Cheese Sandwich
Adapted from Closet Cooking

2 cups cooked shredded chicken
1/2 cup Franks buffalo sauce
1/2 cup Ranch dressing
1/2 cup carrot, grated
1/2 cup celery, sliced
4 cups cheddar cheese
butter for the bread

Mix the chicken, hot sauce, ranch, carrot, celery and onion in a bowl. 

Butter the outside of each slice of bread. Throw bread on a hot pan, butter side down.  Top with a pile of shredded cheese, then a scoop of the buffalo chicken salad and then more cheese. Top with the other piece of bread, butter size up. Carefully flip sandwich until golden brown on both sides an ooey gooey all over.  



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Buffalo Chicken & Potato Casserole

We planted potatoes this year. I don't usually plant things, they don't do well. My friend told me about planting potatoes in a bucket rather than the ground.  Put dirt into a bucket, plant seed potatoes and keep covering the sprouts with dirt as they grow.  By the end of the season, we should have a whole bucket of potatoes.  Hopefully I won't mess this up.

I've been avoiding recipes that call for cream of something soup.  I loved how this recipe called for a cream of something soup that was gluten free! This was perfect and worked wonderfully!

Buffalo chicken is one of our favorites!  Franks buffalo sauce is a staple here.  I poured a bit of ranch over mine, go ahead and use blue cheese if you'd rather.

This recipe makes a LOT.  Feel free to halve the recipe if you'd like.  Otherwise, I would imagine that one would freeze well too. 

Buffalo Chicken & Potato Casserole Recipe
Adapted from As Good As Gluten

1 1/2 lbs. chicken, cooked and shredded
5 lbs. potatoes, diced into cubes
1/2 cup Franks buffalo sauce
1/2 cup ranch dressing
1 cup shredded colby jack cheese
1 prepared Cream of Anything soup base (recipe below, use 1/3 cup of base with 1 cup water)
3 celery stalks, finely chopped
1/2 cup cornflake crumbs
2 tbsp. butter, melted
3 - 4 green onions, chopped

Spray a 9 x 13 in pan AND and an 8 x 8 in. pan with cooking spray. 

In a large bowl, combine potatoes, ranch dressing, shredded cheese, prepared soup base and celery.  Mix well and spoon into baking dishes.

In a separate bowl, stir together shredded chicken and Franks buffalo sauce. Spoon over potato mixture.

In a small bowl, stir together corn flake crumbs and melted butter.  Sprinkle over the top of the chicken in the baking dish.

Cover with foil and bake for 30 minutes.  Remove the foil and bake 30 - 40 minutes longer or until potatoes are tender.  Sprinkle the top with green onions and serve.

CREAM OF ANYTHING SOUP BASE

1 cup non-fat instant dried milk
3/4 cup cornstarch
1 tbsp. onion powder
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. black pepper

Mix ingredients together in a bowl.  Store in an air tight container.

To prepare for use in recipes:  When ready to use, mix 1/3 cup prepared dried soup mix with 1 cup of water in a microwave safe bowl. Microwave for one and half minutes or until thick.  Use as a substitute for one can of condensed cream soup.




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Buffalo Chicken Stuffed Potatoes

A loaded potatoes that is filled with healthy, nutritious filling with incredible flavor.

We've been making a lot of stuffed potatoes. One of our favorites is broccoli, ham and a bit of cheese. Potatoes are healthy, nutritious and have awesome vitamins and minerals like potassium.  If you load them up with healthy things, they can be a nutritional powerhouse and will make an awesome meal.

I posted some delicious Buffalo Chicken Bites yesterday.  I made a lot of them and still had the buffalo/chicken filling leftover.  I love mixing new things with baked potatoes and I thought this would be good. 

It was perfect.  The chicken mixture was a combination of cooked chicken, cheese, buffalo sauce, ranch sauce and onions. If you don't make the exact recipe for the buffalo bites, any combination of cooked chicken, buffalo sauce and ranch.  Add cheese and onions to taste. Healthy, satisfying and delicious.  

Buffalo Chicken Stuffed Potatoes

1 cup buffalo chicken mixture
4 - 5 large baked potatoes, scrubbed and washed
Salt and pepper
Buffalo hot sauce and ranch dressing as desired

Cook potatoes in microwave or oven until soft and done. When potatoes are cool enough to handle; cut in half and scoop out white flesh and put into a large bowl.  Return potato skins to oven at about 350 degrees for about 8 - 10 minutes. 

Add chicken mixture, salt and pepper to potatoes and stir.  Taste and add more buffalo hot sauce or ranch dressing if desired.

Remove skins from oven and restuff with chicken/potato mixture.  Return to oven and bake for another 8 - 10 minutes.  Remove and drizzle with hot sauce or ranch if desired.

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Buffalo Chicken Bites

I fell in love with this recipe as soon as I saw it.  I almost always have cooked chicken around and of course, Franks buffalo sauce is always in the refrigerator.  I just needed to come up with a gluten free breading.  I wasn't sure about the Honey Nut Chex but it turned out wonderfully! 

My own complaint was that I didn't know how much chicken to put in them.  The recipe called for 4 chicken breasts.  No idea what the means so I just kept adding chicken until it looked fine. The mixture was pretty thin while breading them but they firmed up fine in the oven. 

They were a bit spicy but were perfect dipped in ranch dressing. 

Buffalo Chicken Bites
Adapted from Skinny Mom

16 oz. cooked, finely shredded chicken
1 cup hot sauce, I used Franks buffalo sauce
1/4 cup ranch dressing, light
4 oz. cream cheese, light, softened
3 scallions, chopped
1/2 cup cheddar cheese
2 cups Chex cereal, I used honey nut Chex
1/2 tsp. salt
1/2 tsp. pepper

In a large mixing bowl, mix hot sauce, cream cheese and ranch with an electric mixer.  Add shredded chicken, cheese and scallions to hot sauce mixture. 

With a food processor, pulse Chex cereal finely.  Add to a shallow bowl and mix with salt and pepper.

Form buffalo chicken mixture into small bite size balls, roll gently in the cereal mixture and place on a baking sheet sprayed with cooking spray.  Bake in oven for 25 - 35 minutes or until ourside is somewhat crispy.  Time may vary depending on size of balls. 

One Year Ago...

Green Chile Cheddar Eggs


This is linked with:
Full Plate Thursday at Miz Helens Country Cottage


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Buffalo Chicken Stuffed Shells

I've been addicted to buffalo wing sauce.  Frank's.  My favorite.  I saw these shells and knew they would be next on the list of buffalo sauce recipes to be made. 

This was my first time making stuffed shells! I thought it would be more difficult and time consuming but it wasn't. It went quick and I had the perfect amount of filling for the shells.  There were about 4 shells that didn't stay complete but I had 37 whole shells.  I posted the Chicken Enchilada shells that I made after these, I just ended up posting those first.  Whoops! 

We used ranch and mozzarella but this would be great with blue cheese if you like it.

I made one 9 x 13 pan and one 8 x 8 pan of these.  We ate one pan and then froze the other.  I can't wait to have the other one! 

Buffalo Chicken Stuffed Shells Recipe
Adapted from Sugar Crafter

1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Prepare pasta shells as directed on package.  Mix all the ingredients except for the shells in a large bowl.  Stuff each shell with as much filling as it will hold.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole.  Top with green onions if desired. Cook for about 20 minutes at 350.

Total calories = 4243 calories
37 shells - 115 calories per shell

One Year Ago...

Asian Style Fresh Green Beans

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Little Brick Ranch
Ingredient Spotlight: Hot Sauce at Eat at Home
Recipe of the Week at Family Fresh Meals




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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