Welcome back to our table here at Someone’s In The Kitchen! We are busy cooking up a delicious and easy casserole for you guys that will put a little spice in the beginning of your week. On our menu today is Buffalo Chicken & Potato Casserole! Hope you enjoy!
Buffalo Chicken Potato Casserole
(Recipe found @ http://www.ireallylikefood.com)
Buffalo chicken and potatoes sounds like a perfect combo, doesn’t it? And I’m a sucker for buffalo wings (preferably the boneless kind) so this casserole was right up my ally. Cecily actually found this recipe and wanted to make it for her man because really what guy doesn’t like buffalo chicken and potatoes, sounds like a sure thing, right? This casserole turned out so delish! The chicken covered in the buffalo sauce gives it a real spicy kick, the potatoes with the dressing, cheese, and soup adds a creamy & cheesy layer, while the Panko crumbs create a perfectly crunchy topping! We did make a couple changes; we pre-cooked the chicken and potatoes before putting the casserole together, it just seemed to simplify and speed up the process. Also, instead of grating the potatoes we just chopped them into small chunks. If you’re looking for a spicy and cheesy dish that will make your weekday feel like weekend, give this casserole a try!
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 13×9-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.