Buffalo Chicken and Potato Casserole
By avaspapa
Rate this recipe
4.5/5
(67 Votes)
Ingredients
- 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
- 1/3 c. Franks buffalo sauce
- 6 c. potatoes, grated w/ box grater
- 1 c. light ranch dressing
- 1/2 c. cheddar cheese, shredded
- (10 oz) condensed cream of chicken soup
- 1/2 c. panko
Details
Adapted from tandriantastytidbits.blogspot.com
Preparation
Step 1
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
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.
You'll also love
- Crawfish Cornbread 4.2/5 (96 Votes)
- Grilled Salmon & Black Bean Salsa 4.6/5 (64 Votes)
- Cheesy Smoked Sausage & Potato... 4.1/5 (111 Votes)
Review this recipe