Recipe Courtesy of Taste of Home
Prep Time 10 minutes
Total Time 45 minutes
Servings 6
I made this recipe for the first time last night. The ingredients are an odd combination but they really work. It was quite tasty and my usually picky husband ate 3/4 of it.
Tip: Cut the buffalo wing sauce in half if you prefer a less spicy dish. The amount listed gives the dish quite a kick. I don't mind spicy so we really enjoyed it as is.
I pulled my favorite shortcut with this one and used the Perdue Shortcuts chicken strips. They worked perfectly and cut the prep time in half.
1 lb chicken breast, uncooked and cut into 1-inch squares OR
1 package prepared Perdue Shortcuts Chicken Strips, Roasted Flavor
1/3 cup buffalo wing sauce
6 cups frozen (thawed) hash brown pototoes
1 cup ranch or blue cheese dressing
1 cup shredded cheddar cheese
1 can (10 3/4 oz) cream of celery soup
Preheat oven to 350.
Place chicken in small bowl. Mix in buffalo wing sauce and let marinade for 10 minutes.
In large bowl, mix remaining ingredients. Spray a 13 x 9 casserole dish with cooking spray.
Place potato mixture in bottom of dish, spreading evenly.
Lay chicken on top of potato mixture.
Bake for 20-30 minutes or until chicken is cooked through.
No comments:
Post a Comment