I cheated on this recipe just a hair. Instead of making the chicken I used some leftover smoked chicken we had in the freezer and tossed it with the sauce. I just adjusted the cooking time from there. Only problem was the hash browns didn’t come out as soft as they should have. Can’t win them all. Hubby still ate it all up for lunches and said it was different, but he still liked it.
Buffalo Chicken Potato Casserole
(Adapted from Betty Crocker)
1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank’s Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing (I used ranch)
1/2 cup shredded cheddar cheese
1 10-ounce can cream of celery soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)
Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce.
In large bowl, stir together potatoes, dressing, cheese and soup.
Spoon into baking dish. I started cooking the dish at this point since my chicken was already cooked.
Place chicken strips over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.
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 center of thickest pieces are cut. Sprinkle with green onions.