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Buffalo Chicken and Potatoes

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  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 6
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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.
Updated Sep 9, 2016
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  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 cup Frank's™ RedHot™ Buffalo Wings 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.
  • tip 2
    For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve casserole with barbecued chicken or baked ham.
  • tip 3
    Try using precut chicken tenders to make prep time shorter.
  • tip 4
    Serve with additional blue cheese dressing.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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