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Monday, July 4, 2016

Buffalo Chicken and Potato Casserole


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


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.
Gluten free: use GF bread crumbs and cream of chicken soup.

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