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    • Michelle Robertson Dillon

      Buffalo Chicken and Potato Casserole 3-4 Boneless Skinless Chicken Breasts 1 Package Buffalo Wing Seasoning 5 cups Thawed Hash Browns 1-1/2 cups Shredded Cheddar Cheese 3/4 cup Ranch Dressing 1 can Cream of Chicken Soup 1/2 cup Italian Bread Crumbs

    • Tiffany Peoples

      Buffalo Chicken Potato Casserole Ingredients 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 Directions Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top. 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.

    • Mary Sullins

      Buffalo Chicken Casserole: 1-1/2 lbs chicken breasts, 1/3 cup buffalo sauce, 1 cup ranch, 1/2 cup cheddar, 5 cup shredded potatoes or hash browns, & 1 can cream of chicken soup.

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