Buffalo Chicken and Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) boneless, skinless chicken breast cut into strips |
1/3 cup(s) franks hot sauce |
5 cup(s) hash browns frozen |
1 cup(s) light ranch or blue cheese dressing |
1 can(s) cream of chicken soup |
1/2 cup(s) panko |
Directions:
1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
4. 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 pieces are cut.
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