Buffalo Chicken Bake

Recipe makes 6 Servings
Prep Time: 35mins
Cook Time: 40-45mins
myWW Blue and Purple plans -5SP and Green plan - 9SP.
My Fitness Pal for 6 Servings - Cal: 440, Fat: 9g, Carbs: 28g, Protein - 60g


Ingredients:

Chicken:

4 -5 boneless, skinless chicken breasts - cut into bite sized pieces, or pre-cooked and shredded
1 Tbsp Chili powder
1 tsp salt
1 tsp cumin
1/2 tsp garlic powder
1/4 cup fat free broth, I used chicken 

**Time Saver - I used my crockpot to cook the chicken breast through the day with the above ingredients and then shredded it up when I got home. 

Base: 
1/2 cup Flour, I used Bob's Red Mills GF flour
1 1/4cup Masa Harina, corn flour
**I made mine GF but you can use 1 3/4 cups of white flour for same points

1 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp dried parsley flakes
3/4 fat free plain greek yogurt
1/4 cup fat free broth, I used chicken flavour

**Time saver - I mixed the dough in the morning, rolled it into a ball and wrapped it in plastic wrap and put in fridge. When I got home I just had to roll it out and dice it into bite sized cubes.

Filling:
4 tbsp light cream cheese
1 cup Plain Fat Free Greek yogurt

1 cup Franks Buffalo sauce - my family loves spicy food so if you worry that this sounds like too much start slow and taste as you go. 
90 gm shredded light marble cheese, I used Great Value from Walmart

1. Preheat oven to 350, spray 9x13 pan with cooking spray.
2. In a bowl mix the dry ingredients for the base first and then add the greek yogurt and broth. Mix well, and knead lightly in the bowl until it comes togther. Set aside. I made mine the morning of and wrapped it in plastic wrap and stored in fridge so that it was ready to go.
3. If I plan ahead I like to cook the chicken breast through the day in the crockpot with the seasonings and broth mentioned above for the chicken. Then I shred it. If not I follow the recipe as per below.

4. On stove top in a pan sprayed with cooking spray cook the chicken which has been cut into bite sized pieces until it appears cooked through. Then toss in the chili powder, salt, garlic powder, cumin and chicken broth. Mix well to thoroughly coat the chicken . Turn heat down to low and just let simmer for another 3-4 mins. 

5. Sprinkle a bit of flour on your working surface and roll the dough out into a long strand and then cut into small pieces. Arrange these pieces evenly on the bottom of your 9x13 pan. 

6. In a bowl mix together cream cheese, 1 cup greek yogurt and buffalo sauce, mix well.

7. Fold the chicken into the cream cheese mixture. 

8. Spoon chicken evenly over the dough pieces and top with shredded cheese.

9. Bake for 40-45min. 

Admittedly I had hoped that the dough would rise and bubble up through to the top. When I first wrote this recipe I made it with Pillsbury country biscuits which I quartered. These really did rise and bubble up to the surface creating almost a crust.  If you are interested in trying it this way it works out to 9SP for Blue and Purple plans and 12SP for Green plan. 
The dough used in this recipe tasted good, it was cooked through almost like a dumpling texture. It was really good and I don't think I would change it. You could certainly press the dough into the pan and make it more like a crust if you want. We liked having the bite sized pops of "crust" here and there. We had ours with a side salad and some tortilla chips.