Buffalo Chicken and Potato Casserole

Rollin in the Dough!'s Note:

Hold your man back!!! Meat and potatoes, what more could you want......buffalo wings? You got it! This is very simple and versatile, you could try replacing the potatoes with noodles or use blue cheese dressing instead of ranch maybe even use Ritz crackers instead of corn flakes, just a few ideas, I haven't tried them yet but I'm sure they would be tasty as well. The original is great though...try it first! Based on a recipe from www.bettycrocker.com

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Serves: 6-8

Yield: 6.0 1 3/4 c

• 1 ¼ lbs boneless chicken breasts , cut in strips
• 1⁄3; cup buffalo wing sauce , Frank's buffalo wing sauce is good, I add more cause we like it with more heat
• 6 cups frozen southern style potatoes or 6 cups obrien potatoes , thawed
• 1 cup ranch dressing
• ½ cup cheddar cheese , shredded
• 1 (10 ½ ounce) can cream of celery soup
• ½ cup corn flake crumbs
• 2 tablespoons butter or 2 tablespoons margarine , melted
• ¼ cup green onion , chopped about 3-4

Directions:

1. Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.
2. In a bowl combine chicken and buffalo wing sauce; set aside.
3. In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
4. In a single layer spread chicken mix over potato mix.
5. In a small bowl combine cornflake crumbs and melted butter; sprinkle over chicken and cover with foil.
6. Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
7. Sprinkle with fresh green onions and serve, if you do not like fresh green onions just put on top of chicken before adding crumbs and bake.

Reviews

[summerbreeze]

I actually found this recipe on Betty Crocker and we liked it so much I was going to post it for safekeeping... but what do you know, its already here! Anyways--a very good, unique casserole. I actually didn't have any type of cream of soup on hand so I just used more cheddar and used about 1/2 c milk. So I bet it was even better with a real can of soup! Oh and I used Ritz because I had that on had--very good, I totally recommend!

[Chef #1197128]

Even though I had to adjust this to fit what I had at home, this was so yummy! I used tater tots for the potatoes and had to use cream of chicken soup because that's all I had, so I added about a tablespoon of dried celery make up for it. I also boiled and shredded the chicken first because I was afraid the tots would get too mushy otherwise. I also didn't have any cornflakes or crackers, so I fried a few crumbled up tater tots and sprinkled those on top. I adjusted the cooking time bit as the chicken was already cooked. Even with all the adjustments, this was still great! I'll be making it again (as written) and I'm guessing there is no way it won't be yummy!

[Jessy M]

This is awesome, I actually had the recipe in a magazine and lost it so I am so glad you posted it! First time I tried it I bought frozen chicken breast strips and accidently picked up pre-breaded ones. Used them anyway, dipping them in the buffalo sauce and putting them on top still frozen. AMAZING!!!! I omitted the crumbs since I had the coating on the chicken.