Buffalo Chicken and Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: