Buffalo Chicken And Potatoes

Total time 1 hour 5 minutes
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  • lb boneless skinless chicken breasts cut into 1-inch strips
  • cup buffalo wing sauce
  • 6 cups frozen southern-style diced hash brown potatoes thawed
  • 1 cup ranch or blue cheese dressing
  • ½ cup shredded Cheddar cheese 2 oz
  • 1 can condensed cream of celery soup
  • ½ cup corn flake crumbs
  • 2 tablespoons butter melted
  • ¼ cup chopped green onions 3 or 4 medium


  • 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.


Try using precut chicken tenders to make prep time shorter.