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  • Jasmine Joy

    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 baki

  • Casandra McFarland

    Buffalo Chicken Casserole Ingredients: 1 1/2 lb boneless skinless chicken breasts cut in 1" strips 1/3 cup Frank's Hot Sauce 5 cups potatoes, grated (can also use frozen or refrigerated hash browns that have been thawed ~ or shred the potatoes yourself) 1 cup light ranch dressing 1/2 cup cheddar cheese 1 can condensed cream of chicken soup 1/2 cup panko or breadcrumbs (I substituted with French's Onions ~ they were all we had on hand!) Directions Heat oven to 350 and grease 13x9 inch dish with cooking spray. Grate potatoes, or defrost frozen hashbrowns. Pat with paper towel to get rid of some of the moisture. Mix together chicken strips and buffalo sauce. Layer in bottom of baking dish. Mix together potatoes, dressing, cheese and soup. Pour over chicken. Sprinkle bread crumbs over the top of the casserole. (If using French's Onions, wait and add these during the last ten minutes of baking.) Cover with foil and bake 30 minutes. Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.

  • 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.

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