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Buffalo Chicken and Potatoes

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Ingredients

  • 1 1/4 lb. boneless chicken breasts, cut into 1-inch strips
  • 1/3 c. buffalo wing sauce
  • 6 c. frozen (thawed) souther-style hash brown potatoes
  • 1 c. ranch or blue cheese dressing
  • 1 can cream of celery soup
  • 1/2 c. cheddar cheese
  • 1/2 c. corn flake crumbs
  • 2 T. butter, melted
  • 1/4 c. chopped green onions (3-4)

Details

Servings 6

Preparation

Step 1

Heat oven to 350. Spray 13x9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce.
In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
In a small bowl, stir together crumbs and butter. Sprinkle in dish.
Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with green onions.

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