1¼lbboneless skinless chicken breastscut into 1-inch strips
⅓cupbuffalo wing sauce
6cupsfrozen southern-style diced hash brown potatoesthawed
1cupranch or blue cheese dressing
½cupshredded Cheddar cheese2 oz
1cancondensed cream of celery soup
½cupcorn flake crumbs
2tablespoonsbuttermelted
¼cupchopped green onions3 or 4 medium
Instructies
Heat oven to 350°F.
Spray 13×9-inch (3-quart) glass 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 over top.
Cover with foil.
Bake 30 minutes.
Uncover; 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.
Notes / Tips / Wine Advice:
Quick Variations
For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve the casserole with barbecued chicken or baked ham.
Time-saver
Try using precut chicken tenders to make prep time shorter.