Buffalo Chicken Casserole

 

This has long been a staple in our house.  Who can not resist hash brown potatoes, chicken, cheese and buffalo wing sauce. A quick and easy casserole we found in one of the check out pamphlets that you see at the grocery store.  We tweaked the recipe a bit to our taste and often top with scallions for a bit of color.  I am sure that once our daughter heads back to school, this will be a casserole she will make many times over.

 

I recently asked her if she wanted to take down some of my recipes and she told me she didn't need to.  She would just go to my blog and pull up her favorites.  I have also found another fan in  my niece.  If I post something on Pinterest it quickly get's added to Aunt Joanne's Yummy Recipes board.  It is nice to know that someone is using these recipe creations!

 

So give this one a try.  I have to admit - it is one of hubby's go to recipes!

 

Buffalo Chicken Casserole

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)





Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
 In medium bowl, stir together chicken strips and wing sauce.  In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle in baking dish. 

 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. Sprinkle with green onions.