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Buffalo Chicken and Potatoes

Prep 10 min
Total 1 hr 5 min
Ingredients 9
Servings 6

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

Ingredients

1 1/4

lb boneless skinless chicken breasts, cut into 1-inch strips

1/3

cup buffalo wing sauce

cups frozen (thawed) southern-style hash brown potatoes

cup ranch or blue cheese dressing

1/2

cup shredded Cheddar cheese (2 oz)

can (10 oz) condensed cream of celery soup

1/2

cup corn flake crumbs

tablespoons butter or margarine, melted

1/4

cup chopped green onions (3 to 4 medium)

Steps

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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.

Expert Tips

For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.
For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve casserole with barbecued chicken or baked ham.
Try using precut chicken tenders to make prep time shorter.
Serve with additional blue cheese dressing.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 300

% Daily Value

Total Fat: 33g; 51%
Saturated Fat 9g 46% Trans Fat 0g
Cholesterol: 90mg; 31%
Sodium: 1240mg; 52%
Potassium: 970mg; 28%
Total Carbohydrate: 51g; 17%
Dietary Fiber 5g 20% Sugars 5g
Protein: 28g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 15%; 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;