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Buffalo Chicken and Potatoes by Katie Reed serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

1.) Heat oven to 350. Spray 13x9 inch pan with cooking spray.
2.) In medium bowl, stir together chicken strips and wing sauce.
3.) In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
4.) In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
5.) 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 part are cut. Sprinkle with green onions.

Ingredients:

1 1 1/4

boneless, skinless chicken breasts, cut into 1-inch strips

1 1/3 cup

buffalo wing sauce

6 cups

frozen (thawed) southern-style hash brown potatoes

1 cup

ranch dressing

1/2 cup

shredded cheddar cheese

1 10 ounce

can condensed cream of celery soup

1/2 cup

corn flake crumbs

2 TBSP

butter melted

1/4 cup

chopped green onions

Directions:

Categories:

Main Dishes