Buffalo Chicken and Potatoes
By merrianne
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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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