Buffalo Chicken and Potatoes

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

  • prep time 10 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 6

Ingredients

1 1/4
lb boneless skinless chicken breasts, cut into 1-inch strips
1/3
cup buffalo wing sauce
6
cups frozen (thawed) southern-style hash brown potatoes
1
cup ranch or blue cheese dressing
1/2
cup shredded Cheddar cheese (2 oz)
1
can (10 oz) condensed cream of celery soup
1/2
cup corn flake crumbs
2
tablespoons butter or margarine, melted
1/4
cup chopped green onions (3 to 4 medium)
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In medium bowl, stir together chicken strips and wing sauce.
  • 3 In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  • 4 In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  • 5 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. Sprinkle with green onions.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    620
    (
    Calories from Fat
    300),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    1240mg
    1240%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    5g
    5%
      Sugars
    5g
    5%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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