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Buffalo Chicken Tot Bake

1 Review

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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 25

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 25

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

  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.

1 Review

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Robin McGlynn

Where does it show the meal contribution requirements? M/MA and vegetabel?

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Robin McGlynn

Where does it show the meal contribution requirements? M/MA and vegetabel?

Recipe By: Loudoun County Public Schools

Nutrition Facts Per Serving

Calories

207

Fat

9g

Sodium

813mg

Cholesterol

47mg

Vitamin C

1mg

Carbohydrates

15g

Fiber

1g

Protein

15g

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