Tuesday, July 12, 2011

Buffalo Chicken & Potato Casserole

AKA heart attack in a bowl...and oh-so-good!

Buffalo Chicken & Potato Casserole


  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 c. Franks buffalo sauce
  • 6 c. potatoes, grated w/ box grater
  • 1 c. light ranch dressing
  • 1/2 c. cheddar cheese, shredded
  • (10 oz) condensed cream of chicken soup
  • 1/2 c. panko

  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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Megan said...

Please come make dinner for me. This looks amazing!

the cape on the corner said...

that sounds and looks ridiculously yummy!

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