Buffalo Chicken & Potato Casserole - Recipe

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BUFFALO CHICKEN & POTATO CASSEROLE
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch strips 1/3 cup FRANK'S® RedHot hot sauce 5 cups shredded potatoes (I used frozen) 1 cup Ranch or Blue cheese dressing (HIDDEN VALLEY® or Kraft) 1/2 cup shredded cheddar cheese 1 (10 oz.) can condensed cream of chicken soup 1/2 cup Panko bread crumbs Preheat oven to 350°F. Spray 13x9-inch baking dish with non-stick cooking spray (Pam). In a medium bowl, stir together chicken strips and FRANK'S® hot sauce. Spoon into baking dish in a single layer. In the same bowl, stir together potatoes, dressing, cheese, and soup. Spread evenly over chicken. Sprinkle Panko crumbs over the top. Cover with foil and bake at 350°F for 30 minutes, uncover and bake for another 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers are cut. Variation: Sprinkle extra shredded cheese over dish after uncovering for a more cheesy dish! Submitted by: David Cunningham

HIDDEN VALLEY® is a registered trademark of HV Food Products Company.
This web site is not associated with The HV Food Products Company or its affiliates.
FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.

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