Buffalo Chicken Casserole

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Buffalo Chicken Casserole

Photo by: passionatpennypinche


You had me at "Buffalo"


Cooking Time: 60
Recipes Makes: 6
Calories: 491
Carbs: 32
Fat: 22
Protein: 39

Ingredients Related Tips

1 1/2 lb boneless skinless chicken breasts cut in 1" strips
1/3 cup Frank's Hot Sauce
5 cups potatoes, grated (can also use frozen or refrigerated hash browns that have been thawed ~ or shred the potatoes yourself)
1 cup light ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup panko or breadcrumbs (I substituted with French's Onions ~ they were all we had on hand!)


Heat oven to 350 and grease 13x9 inch dish with cooking spray.

Grate potatoes, or defrost frozen hashbrowns. Pat with paper towel to get rid of some of the moisture.

Mix together chicken strips and buffalo sauce. Layer in bottom of baking dish.

Mix together potatoes, dressing, cheese and soup. Pour over chicken.

Sprinkle bread crumbs over the top of the casserole. (If using French's Onions, wait and add these during the last ten minutes of baking.)

Cover with foil and bake 30 minutes.

Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.


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1/26/2016 7:49:31 PM

Mmm, made this for my dinner tonight. Was a little sceptical about using can of soup as sauce base, but it wasn't too bad. :)Deffo make again.

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