Buffalo Chicken Casserole

Buffalo chicken casserole is my idea of a super easy and delicious comfort meal that can be cooked in bulk and satisfy a big crowd. Of course the recipe is inspired by the classic Buffalo wings.

‘Buffalo’ is indeed an intriguing name for the sauce, usually used to coat chicken wings. The origin of the name or the food has nothing to do with actual buffalo or American Bison which many people call buffalo. This delicious sauce actually originated in Buffalo, New York, where buffalo wings were served in the Anchor Bar for the first time.

The name is now attached to other food items as well, like in buffalo shrimps, buffalo fries or buffalo pizza. This means the hot, sour and spicy sauce has been used in the recipe.

I have added potatoes and cauliflower florets to my casserole too to make it a more complete and filling meal. You can use vegetables of your choice or skip them altogether.

6 chicken breast fillet, cut into chunks
3 medium potatoes, peeled and cut into thick slices
2 cups cauliflower florets
3 tablespoons butter or olive oil
3/4 cup hot sauce
3 tablespoons honey
2 cloves garlic, crushed
Salt to taste
1 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese (optional)

Heat butter or oil in a deep frying pan or casserole pan on medium heat. Add chicken chunks, potatoes and cauliflower florets. Sauté for 4-5 minutes or till chicken and vegetables are golden on outside.

Add 1/4 cup water, reduce heat and cover the pan. Let it simmer for 12-15 minutes or till the chicken and potatoes are just done and liquid sufficiently reduced.

Mix hot sauce, honey, garlic, cayenne pepper and salt in a bowl. Pour over the contents of the pan.

Cook over medium heat for 5 minutes or till the sauce thickens to coat everything.

Turn off heat. Sprinkle cheese over the pan, cover the pan for 5 minutes to allow cheese to melt into the sauce. Or chuck the pan under a broiler for 5-7 minutes to get the charred effect on top.

Serve hot with your favourite bread or as is.

Makes 4 servings