Buffalo Chicken Hashbrown Potato Casserole

Buffalo Chicken Potato Casserole

I made this for dinner last night. I didn’t realize this is one of the recipes I’ve already made once before.  But it was just as good the second time around. It’s super easy to make too! The husband complained that there wasn’t enough chicken in it, but oh well.  And I forgot to put the green onions on. Booooo. :(

The Recipe:

1 1/2  pounds boneless skinless chicken breasts, cubed
1/3 cup hot sauce ( I used Frank’s Hot Sauce)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
1 cup shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1/2 cup crushed Corn Flakes or Ritz cracker crumbs ( I used corn flakes)
2 tablespoons butter, melted
1/4 cup chopped green onions

Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce.  In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.  Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink.  Sprinkle with green onions just before serving.

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