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Buffalo Chicken and Potatoes
Buffalo Chicken and Potatoes
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Buffalo ranch casserole with a creamy twist.
Ingredients:
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
  • 6 cups frozen (thawed) southern-style hash brown potatoes
  • 1 cup ranch or blue cheese dressing
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1 can (10 oz) condensed cream of celery soup
  • 1/2 cup corn flake crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup chopped green onions (3 to 4 medium)
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) baking dish with cooking spray.
  • Combine chicken strips and flavorful wing sauce in a medium bowl.
  • Combine potatoes, dressing, cheese, and soup in a large bowl. Transfer the mixture into a baking dish. Arrange the chicken strips in a single layer on top of the potato mixture.
  • Combine the crumbs and butter in a small bowl, then spread the mixture into a baking dish.
  • Cover the dish with foil and bake for 30 minutes. Uncover and continue baking for an additional 20 to 25 minutes until the potatoes are tender and the chicken juices run clear. Finish by sprinkling with green onions.

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