BUFFALO CHICKEN CASSEROLE

Name: BUFFALO CHICKEN CASSEROLE
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb Boneless skinless chicken breast cut into strips; 1/3 cup Frank's Hot Sauce; 5 cup thawed hash browns or grated potatoes; 1 cup Ranch dressing (I made my own from the Hidden Valley dry packs); 1/2 cup shredded cheese (I used sharp cheddar); 1 can condensed cream of chicken soup; 1 cup French's Onions or similar; can cooking spray

Brian @cook_2743218

Loudon, Tennessee

Found this awesome recipe on Facebook.

Brian @cook_2743218

Loudon, Tennessee

Found this awesome recipe on Facebook.

Saved

Ingredients

1 hour

4 servings

1 1/2 lbBoneless skinless chicken breast cut into strips
1/3 cupFrank's Hot Sauce
5 cupthawed hash browns or grated potatoes
1 cupRanch dressing (I made my own from the Hidden Valley dry packs)
1/2 cupshredded cheese (I used sharp cheddar)
1 cancondensed cream of chicken soup
1 cupFrench's Onions or similar
cancooking spray

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Steps

1 hour

1

Heat oven to 350 and grease 13x9 inch dish with cooking spray.
2

Grate potatoes, or defrost frozen hashbrowns. Pat with paper towel to get rid of some of the moisture.
3

Mix together chicken strips and buffalo sauce. Layer in bottom of baking dish.
4

Mix together potatoes, dressing, cheese and soup. Pour over chicken.
5

Cover with foil and bake 30 minutes.
6

Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked. The last ten minutes of cooking sprinkle the French onions over it and put back in oven for the remainder of ten minutes.