If you are looking for a new casserole with tons of flavor,
this is it! I ran across this recipe on the Betty Crocker
website and immediately knew I had to try it. It's
guaranteed to blow everyone's socks off! The best part
is that it's so fast and easy to prepare. I took the liberty
of changing a couple of things to make it my own. I had
some blue cheese crumbles in the fridge and added those
to the potato mixture. I also chopped my chicken instead
of leaving it in strips....easier to eat you know. The other
thing I did was to use panko instead of the cornflakes the
recipe calls for. They worked great and the blue cheese
crumbles really gave you that tangy punch of yummy blue
cheese flavor which I love!
Buffalo Chicken and Potatoes
1 1/2 lbs. boneless, skinless chicken breasts,
cut into 1 1/2" cubes
1/3 cup buffalo sauce
1 bag southern-style hash browns, thawed
1 cup blue cheese dressing (I use Marzetti)
1 cup sharp cheddar cheese, shredded
1/4 cup blue cheese crumbles
1 can (10 oz) condensed cream of celery soup
1/2 cup panko bread crumbs
2 tbsp. butter, melted
1/4 cup green onions, chopped
Heat oven to 350 degrees. Spray 9 x 13 inch baking
pan with non-stick cooking spray.
In a medium bowl, stir chicken and buffalo sauce
together; set aside.
In a large bowl, stir potatoes, dressing, cheese,
crumbles and soup. Spoon into the prepared baking dish.
Pour chicken and sauce over potatoes in a single layer.
In a small bowl, stir together panko and butter.
Sprinkle over chicken.
Cover with foil and bake for 30 minutes. Uncover
and bake 25 minutes more or until chicken is done.
Sprinkle with green onions and serve.
Makes 6 servings
I think Superbowl Sunday is the biggest buffalo
sauce fiesta of the year. Well, I messed up and
made this the day after the Superbowl. Oh well,
it's definitely going to be made around our house
often....and I mean often. Try it and see if you feel
the same way...... I know you will!