Buffalo Chicken Bacon Popper Bake (THM S)

This easy, rich, cheesy, spicy dish will leave you totally satisfied.

This dish pairs well with a big salad.  Enjoy! ❤

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Buffalo Chicken Bacon Popper Bake

4 Chicken Legs  (bone in, skin on)
1 tsp – Pink Himalayan Salt (or whatever you have)
1 tsp – Ground Peppercorns
1 1/2 tsp – Garlic Powder
Pinch – Chipotle Chili Powder
4 – Slices of Bacon
1/4 cup Diced Jalapeños
1 – 8 oz Block of Low Fat Cream Cheese
1/2 sour cream
1/4 cup – Frank’s Buffalo Wings Hot Sauce
1/2 cup Mozzarella Cheese (reduced fat)

Place Chicken Legs on baking rack,  sprinkle evenly with the salt,  pepper,  garlic &  chili powder,  and bake at 400 for 40 minutes.

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Bake for 40 minutes,  until they are crispy and juicy.

*When your have 15 mins remaining on the chicken, start the sauce portion of the recipe.

CREAM SAUCE-

Fry Bacon until just starting to brown

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Add diced Jalapeños

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When Jalapeños are tender add Cream Cheese .   Stir consistently until softened.

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Once Cream Cheese is softened add Sour Cream and Buffalo Sauce

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Once well blended set cream sauce aside.

Next –

Remove skin from cooked Chicken

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Dice it up to use later in the recipe to add delicious crispiness. Set aside.

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When Chicken is done cooking,  remove near from bones, cut up and blend into the cream sauce that you set aside earlier.

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Place into greased casserole dish

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Sprinkle diced crispy chicken skin on top of cream sauce and chicken.

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Then cover with grated 1/2 cup mozzarella cheese.

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Bake for 15 minutes at 400, until cheese is lightly browned and bubbly.

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Let set for 5 minutes before serving. Then Enjoy!!  ❤

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With Love,

Chrissy

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