Friday, March 25, 2011

Buffalo Chicken and Potatoes

I have had a thing for anything and everything that has or is related to wing sauce lately, so when I saw this recipe from Betty Crocker I had to try it! Even my picky eater liked it and it comes together quickly, with minimal dishes.
Click here or here to see my very favorite wing sauce. It is sold at my local Western Family grocery store.

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed)southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 can condensed cream of celery soup
1/2 cup corn flake crumbs
2 Tbs butter or margarine, melted
1/4 cup chopped green onions

Heat oven to 350 degrees. Spray 13X9 inch baking dish with cooking spray
In a medium bowl, stir together chicken strips and wing sauce, set aside.
In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in a single layer over potato mixture.
In a small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes or until potatoes are tender and chicken is no longer pink in the middle. Sprinkle with green onions.

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