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  • Ava Walker

    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 1) Preheat the oven to 350º. Spray 9x13 baking dish with cooking spray. 2) Cut chicken into strips and cook over med/high heat until chicken turns white. 3) In a large bowl mix hash browns, ranch dressing, 1 cup of cheese, and soup and spoon into baking dish. 4) Put chicken strips into a sandwich bag and toss with buffalo seasoning until well coated. 5) Spread chicken over top of the hash brown mixture and then sprinkle top with bread crumbs and remaining cheese. 6) Cover with foil and bake for 30 mins. Uncover and bake for an additional 15 mins.

  • 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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