Buffalo Chicken
& Potato Casserole
1 1/2 lb boneless skinless chicken breasts, cut into
1-inch strips
1/3 c. Franks hot sauce
5c. red potatoes, grated w/ box grater
1 c. light ranch dressing/ blue cheese
1/2 c. cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 c. panko
Heat oven to 350°F. Spray 13x9-inch baking dish with
cooking spray. Grate potatoes and lay
out and pat with a paper towel to try to get some of the moisture out. In medium bowl, stir together chicken strips
and buffalo sauce. Spoon into baking dish in a single layer. In the same bowl, stir together potatoes,
dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the
top. 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.
No comments:
Post a Comment