Buffalo Chicken Casserole

This is not the best picture but the flavor from this casserole is wonderful.  Hubby found this recipe about 5 years ago in one of the Betty Crocker recipe booklets you would find at the checkout aisle. He has adapted it over the years with different dressings and sauces. 

 

Casseroles and crockpot recipes intrigue him.  I think it is the appeal of having either a dish already for you when you get home from work or having a dish that combines the protein and starches together, like a casserole does. We made this once for "Giada from across the street" and it has become a family favorite theirs too.  

 

You can customize or spice this recipe up with the kind of wing sauce you are using and the quality of the blue cheese dressing.  Even cranking up the cheese to a Spicer flavor would change the outcome of this classic comfort casserole.  

Buffalo Chicken Potato Casserole

 

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cubed

1/3 cup buffalo wing sauce (such as Frank's Red Hot sauce)

6 cups frozen southern-style hash brown potatoes, thawed

1 cup blue cheese dressing

1 cup shredded cheddar cheese

1 (10 oz.) can cream of chicken soup

Salt and pepper, to taste

2/3 cup crushed corn flakes

3 tablespoons butter, melted

1/4 cup chopped green onions

Preparation

Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray.

In medium bowl, stir together cubed chicken and hot sauce.

In large bowl, stir together potatoes, blue cheese dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish. Distribute chicken evenly over potato mixture.

In small bowl, stir together the crushed corn flake crumbs and melted butter. Sprinkle evenly over chicken.

Cover with foil and bake for 25-30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and chicken is cooked through.Sprinkle with green onions just before serving.