Buffalo Chicken & Potato Casserole


“If it ain’t broke, don’t fix it.”

We all know this phrase, and I usually can agree with this philosophy, but it can’t always be true, right? Well, at least it’s not true for me when I get a good idea to “fix” something, like say a casserole.

I found a casserole recipe on Pinterest. It’s pretty popular, and there are a bunch of knock-off versions, so I made it this summer to mixed reviews. My mom and my husband liked it, my kids, not so much. I also have a neighbor who tried it based on my Facebook post, but her feedback was so-so as well. Technically, this recipe was not “broken”, but I had an idea of just how to “fix” it.

For me the issue was a flavor thing. It needed a bit more depth. I absolutely loved the technique, but I felt it needed a little more complexity beyond plain hot sauce. I “fixed” it. You’re welcome 🙂


  • 6-8 medium potatoes, cubed with skins on
  • 4 boneless skinless chicken breasts, cubed
  • ¼ cup of olive oil
  • ½ packet of Good Seasons Italian Salad Dressing Mix
  • 1 cup of Buffalo wing sauce
  • 2 cups of shredded sharp cheddar cheese
  • ¾ cup of chopped, cooked bacon
  • ¼ cup of chopped green onions


  • Preheat oven to 500°.
  • Chop potatoes and transfer to a bowl. Drizzle with olive oil and salad dressing mix, then toss until coated.
  • Line the bottom of a casserole dish with the potatoes and bake for 45 minutes. Check the potatoes around 30 minutes, and stir.
  • Meanwhile, chop the chicken and coat with the wing sauce.
  • Once the potatoes are cooked, remove from the oven, top with the chicken, then sprinkle cheese, bacon, and onions.
  • Reduce the oven temperature to 475° and bake for approximately 15 minutes until the chicken is cooked and the cheese is nicely melted.

**Because ovens can vary, ensure that the chicken is fully cooked prior to consuming.



Buffalo Pierogies


Well the big game is here, and my family is expecting a buffalo smorgasbord! We have buffalo wings, buffalo chicken chili, and this year, we are adding buffalo pierogies. Now, my infatuation is a new one. I had two boxes left over from my last recipe, so I decided to try a new spin. Let me tell you, THIS IS SO FREAKIN’ EASY!! In fact, it was a no mess, one dish preparation!


  • 1 box of mini cheddar pierogies (I used Mrs. T’s brand)
  • 1 cup of buffalo wing sauce
  • 3 Tbsp of ranch or blue cheese dressing
  • 1 resealable sandwich bag


  • Preheat oven to 400° & line a baking sheet with parchment paper
  • Spray parchment paper with cooking spray to prevent sticking.
  • In a medium bowl, coat pierogies in wing sauce.


  • Line up pierogies on the baking sheet and bake according to the package directions (16-18 minutes)


  • Remove from the oven.
  • Pour dressing into the corner of a resealable sandwich bag and snip off a very small portion of the corner. creating a thin opening to dispense the dressing onto the pierogies.


  • Drizzle each hot pierogie with a zig-zag of dressing & let sit for 2 minutes.


  • Transfer to a plate & serve immediately.


The best part of this recipe is that there are no dishes to wash, other than the mixing bowl!. Roll up the parchment paper, gather up the sandwich bag & toss! That’s it!

Enjoy the big game & the tasty treats that go along with Sunday Funday!


Buffalo Chicken Soup

Buffalo Chicken Soup

The best spicy flavor

It is something to savor

With a fresh hot pretzel

Or a cold frosty beer

The new soup of the season

Is finally here!


  • 1 stick of butter
  • 1 small onion
  • 1 large carrot
  • 3 small celery stalks
  • 3 cloves of garlic
  • 1/2 cup all-purpose flour
  • 4-5 boneless, skinless chicken breasts, cooked & shredded
  • 6 cups chicken stock
  • 2 cups half-and-half
  • 1/2 -3/4 C. of Frank’s Red Hot Buffalo Sauce
  • Shredded cheddar cheese or blue cheese crumbles to sprinkle on top of each bowl
  • Salt & pepper


1. Melt 1 stick of butter in a large saucepan.

2. Use a food processor to finely chop the onion, carrot, celery, and garlic, and saute in the butter for 2 minutes.

3. Add the flour and stir constantly to make a roux.

4. Cook until the roux is a light brown color.

5. In another saucepan, combine the shredded chicken and the stock.

6. Heat until it boils.

7. Pour the boiling stock & chicken slowly into the saucepan with the roux, whisking briskly so it doesn’t lump.

8. Continue to cook over low heat and bring to a boil. The mixture will become thick.

9. In a small saucepan, gently heat the half-and-half and hot sauce.

10. Stir it into the soup gently until incorporated.

11. Add the salt and pepper, to taste.

Serving Suggestions—Top each bowl with either shredded cheddar cheese or blue cheese crumbles. It would also pair well with a fresh soft pretzel.