Buffalo Chicken And Potato Casserole Recipe
Ingredients
- 1 1/4 lb boneless skinless chicken breasts, cut into 1 inch strips
- 1/3 c. Franks buffalo sauce
- 5c. potatoes, grated w/ box grater and then squeezed dry (Can also use frozen but I went with fresh)
- 1 c. light ranch or blue cheese dressing (I used ranch because husband hates blue cheese)
- 2 cups cheddar cheese, shredded
- 1 (10 oz) can condensed cream of chicken soup
- 1/2 c. panko bread crumbs
Instructions
- Preheat oven to 350
- Spray 13x9-inch baking dish with cooking spray
- Grate potatoes and squeeze dry
- In mixing bowl, stir together chicken strips and buffalo sauce
- Spoon into baking dish in a single layer
- In the same bowl, stir together potatoes, dressing, cheese and soup Spread over chicken
- Sprinkle panko evenly over top
- Cover with foil and bake 30 minutes; uncover and bake 20- 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut
