Side Dish Main Dish Snack For School

Buffalo Chicken Tot Bake

  • Ready Time: 60min
    No Reviews
  • Prep Time: 30min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 25
    Prep Method: BakedCasserole
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Description

Recipe by: Loudoun County Public Schools

Note: This recipe has been revised by Chef Cyndie Story & the K-12 Culinary Team to reflect current contribution and nutrition requirements.

Operator Notes:
"We tried this in all of our high schools! The buffalo chicken tots that were a HUGE success with students. A buffalo sauce drizzle and celery top it off perfectly."

1 serving provides 2 oz eq Meat/Meat Alternate; 1/2 c Starchy Vegetable

Serving Size:
K-8: 7/8 c
9-12: 7/8 c

1 Serving Provides:
K-8: 2 oz eq M/MA; 1/2 c starchy V
9-12: 2 oz eq M/MA; 1/2 c starchy V

Yield:
K-8: 25 servings
9-12: 25 servings

Ingredients

Buffalo Chicken Tot Bake

  • 2 lbs & 8 oz chicken, cooked, diced
  • 1 1/4 c buffalo-style sauce
  • 1 tablespoon garlic powder
  • 8 oz cheese, cheddar, shredded
  • 8 oz cheese, mozzarella, shredded
  • 3 lbs 15 oz potato rounds, reduced sodium
  • 2 tablespoons cilantro, chopped (optional)
  • 1/4 cup hot chili sauce, Sriracha

Preparation
Prep Time: 30min | Cook Time: 30min

  1. Thaw diced chicken in the refrigerator.
    CCP: Hold at 41°F or below.
  2. Preheat oven to 350°F.
  3. Spray full size sheet pan with pan release.
  4. Place one 5 lb. bag of frozen potato rounds on each prepared pan.
  5. Bake potato rounds according to manufacturer’s instructions.
    CCP: Cook to a minimum internal temperature of 135°F.
  6. Place baked potato rounds in 2-inch full size steamtable pan and hold until service.
    CCP: Hold and serve at 135°F or above.
  7. In a large bowl, combine buffalo sauce and granulated garlic. Add diced chicken and coat thoroughly.
  8. Add shredded mozzarella and cheddar cheese to spicy chicken mixture and toss to coat thoroughly.
  9. Spray 2-inch steamtable pan with pan release. Add chicken and cheese mixture.
  10. Cover with foil (spray foil with pan release to prevent cheese from sticking).
  11. Bake at 350°F until heated through and cheese has melted – hold for service.
    CCP: Cook to a minimum internal temperature of 135°F.
    CCP: Hold and serve at 135°F or above.
  12. Rinse fresh cilantro under running water. Using a chef’s knife, chop leaves into small pieces. Hold refrigerated until service.
  13. For service, place hot chicken and cheese mixture on serving line with pan of potatoes to the right.
  14. Using a packed no. 10 disher, place 2.8 oz scoop of chicken and cheese on tray or serving container.
  15. Top with ½ c of potato rounds using 4 oz spoodle – approximately 9 rounds.
  16. Garnish serving with ~¼ tsp chopped cilantro and lightly drizzle with hot chili sauce.
  17. Serve with ½ c celery sticks for added appeal.

Nutrition

Calories207
Fat9g
Sodium813mg
Cholesterol47
Vitamin C1mg
Carbohydrates15g
Fiber1g
Protein15g
Iron1 mg
Vitamin A488 IU

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