Buffalo Chicken & Potato Casserole

• 1 1/2 lbs potatoes
• 1 teaspoon olive oil
• 1/2 cup buffalo barbecue sauce
• 1/2 teaspoon salt
• 3 grinds pepper
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 3 cups milk
• 8 ounces cheddar cheese, divided
• 4 ounces crumbled blue cheese, divided
• 2 teaspoons cayenne hot sauce
• 1/2 teaspoon salt
• pepper
• 4 cups cooked cubed chicken (leftover or rotisserie)
• 2 stalks chopped celery
• 3 slices cooked crumbled bacon
• 2 chopped green onions

1. Preheat oven to 375u0b0F Spray a 9x13" baking dish with cooking spray.
2. Peel and cube potatoes into 1" pieces. Coat with olive oil, bbq sauce, salt and pepper. Add to the baking dish in single layer and bake for 30 minutes.
3. Make a roux: Melt the butter and whisk in the flour. Cook for a few minutes stirring constantly.
4. Add the milk slowly into the roux whisking constantly. Cook until it comes to a boil and thickens slightly. Remove from the heat.
5. Add most of the cheddar and blue cheese, reserving some to sprinkle on top of the casserole. Stir until the cheese melts. Season with Cayenne pepper sauce, salt and pepper.
6. Stir in the chopped chicken, celery and bacon into the cheese sauce and pour over the potatoes in the baking dish. Spread evenly over the potatoes. Sprinkle with the remaining cheese.
7. Bake the casserole for another 15 minutes or until it is bubbly and slightly browned. Sprinkle with the chopped green onions. Let cool slightly before serving.

potatoes, olive oil, buffalo barbecue sauce, salt, pepper, unsalted butter, flour, milk, cheddar cheese, blue cheese, cayenne hot sauce, salt, pepper, chicken, celery, bacon, green onions

Taken from www.food.com/recipe/buffalo-chicken-potato-casserole-516895 (may not work)