Buffalo Chicken & Potato Casserole found at http://holycannolirecipes.blogspot.com
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 c. Franks buffalo sauce
5c. potatoes, grated w/ box grater
1 c. light ranch dressing/ blue cheese
1/2 c. cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 c. panko
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
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.
Review by Lyndee
This was a pretty tasty casserole. It takes a bit to cook. It was almost an hour and a half from start to finish so make sure you have plenty of time. It’s definitely not a last minute throw together meal for the family. I ran out of Frank’s so I had to use some Tapatio which added a bit more kick (or so my tongue says). I used frozen hashbrowns, fat free ranch , 2% reduced fat shredded cheese and bread crumbs instead of panko since I had those on hand and I was trying to make it a little healthier. If you want, you could do a pound and a half of chicken to make it heartier and add protein. Overall it was very good and I will make it again. I shared a bite of my lunch with my friend Jill and she was a big fan. I’m bringing her some of the leftovers tomorrow so two thumbs up from Jill and I.