Tuesday, 17 November 2015

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.

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