Buffalo Chicken and Potatoes
Serves 4-6
- 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch strips (or tenderloins)
- 1/2c Buffalo wing sauce
- 1 1/4c Ranch or Blue cheese dressing
- 1 14.5oz can cream of celery soup
- 2 Tbsp butter, melted
- 6c frozen diced potatoes, thawed
- 1/2c shredded cheddar cheese
- 1/2c corn flake crumbs
- 4 medium green onions, diced.
Heat oven to 350 degrees. Spray a 13x9 glass baking dish with cooking spray. Put the chicken strips in a medium bowl and add Buffalo wing sauce. Mix well, until chicken is coated. In a large bowl, stir potatoes, dressing, cheese and soup together until well combined. Spoon potatoes into the baking dish. Place chicken strips in a single layer on top. In a small bowl, mix corn flake crumbs and butter together. Sprinkle over chicken. Cover with Aluminum foil and bake for 30 minutes. Uncover and bake another 20-25 minutes longer, or until potatoes are tender and chicken is no longer pink in the center. Sprinkle with green onions and serve.
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