Sunday, September 9, 2012

Buffalo Chicken and Potato Casserole

First Steelers game of the season and we get to watch on national television, so we need something yummy for dinner.  I found this recipe on Pinterest and it was easy and so GOOD!

Buffalo Chicken and Potato Casserole


  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 c. Franks hot sauce
  • 5c. frozen hash browns
  • 1 c. light ranch dressing -or- blue cheese
  • 1/2 c. cheddar cheese, shredded
  • 1 (10 oz) can condensed cream of chicken soup
  • 1/2 c. bread crumbs

  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
  3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle bread crumbs evenly over the top.
  4. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
(Original recipe called for freshly shredded potatoes and Panko bread crumbs - I went easy and used frozen potatoes and plain breadcrumbs that I already had.)  

This was a hit with my family.  Even after my nine year old complained we were having chicken again.  After the first bite he changed his tune!  

1 comment:

  1. Sounds yummy and I have everything! Think I'll try it for the missionaries. If your baby liked it.....