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Recipe

Buffalo Chicken and Potatoes

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Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

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( 332 Ratings)

332 Ratings

5 Stars 34%

4 Stars 30%

3 Stars 18%

2 Stars 13%

1 Stars

Member Reviews ( 73 )

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BEST OF
2010Winner:

Fall 2010

PREP TIME 10 Min
TOTAL TIME 1 Hr 5 Min
SERVINGS 6

1 1/4: lb 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 (2 oz)

1: can (10 oz) condensed cream of celery soup

1/2: cup corn flake crumbs

2: tablespoons butter or margarine, melted

1/4: cup chopped green onions (3 to 4 medium)

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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.

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Expert Tips

For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.

For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve casserole with barbecued chicken or baked ham.

Try using precut chicken tenders to make prep time shorter.

Serve with additional blue cheese dressing.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 620

(Calories from Fat 300),

Total Fat 33g

(Saturated Fat 9g,
Trans Fat 0g),

Cholesterol 90mg;
Sodium 1240mg;
Total Carbohydrate 51g

(Dietary Fiber 5g,
Sugars 5g),

Protein 28g;

Percent Daily Value*:

Exchanges:

2 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
3 Lean Meat;
0 High-Fat Meat;
4 1/2 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 73 Reviews View All

Posted 1/14/2013 8:25:34 PM REPORT ABUSE BakeCook89 said:

Rating:

Made this tonight but would make a few changes in the future. I added garlic, salt, and pepper to season the chicken and potatoes which worked great. Also I used panko bread crumbs instead of corn flakes. I used regular potatoes and shredded them myself BUT fresh potatoes need much longer to cook so next time I might put the potatoes in for 15 minutes before I put the chicken on top. Boyfriend LOVED the chicken and said this could be one of his favorite meals.

This reply was: Helpful Inspiring

Posted 11/17/2012 11:21:10 AM REPORT ABUSE caseyk17 said:

Rating:

This is my boyfriend of 4 years favorite dish! I cut up my own potatoes and boil them a little so they don't need as much oven time. I don't use the cream of celery, corn flakes or onions (boyfriend is incredibly picky). It turns out wonderfully even still!

This reply was: Helpful Inspiring

Posted 11/2/2012 8:27:14 PM REPORT ABUSE Buckbazinet said:

Rating:

Enter your review here...I made this dinner for My wife when she was pregnant and the whole family fell in love with it great recipie if you follow it correctly Buck

This reply was: Helpful Inspiring