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+--- Thread: Buffalo Chicken & potatoes (/thread-497.html)
Buffalo Chicken & potatoes - FreudianSlip - 12-29-2012
I have made this one several times and it is one of the few casserole dishes my husband will actually ask me to make. A couple of things...You can deviate from the recipe a bit and use fresh potatoes, rather than the packaged hash browns. Just make sure you cube them up fairly small so they will cook through. Also, I will partly pre bake them in microwave first. Almost easier just to use the packaged ones.
I use the Franks red hot Sweet and spicy wing sauce in this one. Makes for a nice flavor.
BUFFALO CHICKEN AND POTATOES
1 ¼ LBS boneless skinless chicken breasts, cut into 1” strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes (thawed)
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese (2 oz)
1 can (10-oz) condensed cream of celery soup
½ cup corn flake crumbs
2 tablespoons butter or margarine, melted
¼ cup chopped green onions ((3-4 medium)
Preheat oven to 350 degrees. Spray a 13X9 inch (3 quart) 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 small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes, uncover and bake 20-25 minutes longer until potatoes are tender and juice of chicken is no longer pink.
Sprinkle with green onions.
RE: Buffalo Chicken & potatoes - Twitchin Kitten - 01-17-2013
Next time you make this, would you please take a photo of the dish? I'm curious to see what it looks like.
Does it freeze well? That's a lot of casserole if I make it. There's only two of us here.