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Cheesy Buffalo Chicken Potato Bake

kept byhawk206

20 oz bag refrigerated shredded hash brown potatoes (such as Simply Potatoes or Reser’s)
2 tablespoons light butter, melted (I use Land O’Lakes)
¼ teaspoon black pepper
1 lb cooked boneless, skinless chicken breasts, diced or shredded
1 cup fat free sour cream
1 (10.75 oz) can 98% fat free cream of chicken soup
1/3 cup Buffalo wing sauce (I used Frank’s Red Hot wing sauce)
4 oz 50% reduced fat sharp cheddar, shredded (such as Cabot)
2 oz full fat sharp cheddar cheese
Optional garnish: 1 scallion, sliced



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