Buffalo Chicken Casserole

A simple but tasty meal that can be on the table in less than an hour

1 1/2 lb boneless skinless chicken breasts cut in 1" strips
1/3 cup Frank's Hot Sauce
5 cups potatoes, grated ..you can also use thawed frozen or refrigerated hash browns
1 cup light ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup panko, breadcrumbs or French's Onions 

• Heat oven to 350 and grease 13x9 inch dish with cooking spray.
• Grate potatoes, or defrost frozen hash browns. 
• Pat with paper towel to get rid of some of the moisture.
• Mix together chicken strips and buffalo sauce. 
• Layer in bottom of baking dish.
• Mix together potatoes, dressing, cheese and soup. 
• Pour over chicken.
• Sprinkle bread crumbs over the top of the casserole. 
• If using French's Onions, wait and add these during the last ten minutes of baking.
• Cover with foil and bake 30 minutes.
• Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.