Saturday, October 26, 2013

Buffalo Chicken and Potato Casserole

This could become labeled as an obsession, but I've sorta been on a buffalo chicken kick....for the last 10 years.  I blame it on Buffalo Wild Wings.  Eating there for the first time 10 years ago changed my life.  That sounds dramatic, but I couldn't believe I had lived so long without realizing that buffalo sauce even existed!  So, I've been making up for it lately by making tons of dinners that have buffalo chicken incorporated into it somehow. I like this one because of the added potatoes.  Makes it feel like less of a dip trying to be a meal and more like an actual meal. 

Buffalo Chicken and Potato Casserole

3-4 boneless, skinless chicken breasts, cut into small pieces
1/3 cup Franks Buffalo Sauce
5 cups of red potatoes, cut into small pieces
1 cup ranch dresssing
1/2 cup cheddar cheese, shredded
1 (10 oz) can Cream of Chicken soup
1/2 breadcrumbs

Heat oven to 350º.  Spray a casserole dish with cooking spray. 
In a medium bowl, stir together the chicken and buffalo sauce.  Spoon in the casserole dish covering the entire bottom. 

In the same bowl, stir together potatoes, dressing, cheese and soup.  Spread over chicken.  Sprinkle bread crumbs over the top. 

Cover with foil and bake for about 30 minutes.  Uncover and bake another 20-25 minutes or until potatoes are tender and chicken is cooked through. 

Source: Holy Cannoli Recipes

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