Friday, December 31, 2010

Buffalo Chicken and Potatoes

Adapted from Betty Crocker

1 1/4
lb boneless skinless chicken breasts, cut into 1-inch strips
cup buffalo wing sauce
cups frozen (thawed) southern-style hash brown potatoes
cup ranch or blue cheese dressing
cup shredded Cheddar cheese (2 oz)(add more!)
can (10 oz) condensed cream of chicken soup
cup bread crumbs
tablespoons butter or margarine, melted
cup chopped green onions (3 to 4 medium)
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. In medium bowl, stir together chicken strips and wing sauce.
  3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  5. 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. Sprinkle with green onions.
Makes 6 servings (1 3/4 cups each)

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