Buffalo Chicken Bake
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/2 c. buffalo wing sauce
6 c. frozen (thawed) southern-style hash brown potatoes
1 c. Ranch dressing
2/3 c. shredded Cheddar cheese
1 can (10 oz) condensed cream of celery soup
1/2 c. corn flake crumbs
2 TBL butter, melted
1/4 cup chopped green onions (3 to 4 medium - take some of the green part as well)
More Wing Sauce and some Bleu Cheese Dressing at table (I suggest Ken's Steak House brand!)
Heat oven to 350°F.
Spray a 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, combine chicken strips and wing sauce to coat well.
In large bowl, combine the potatoes, dressing, cheese and soup. Spoon evenly into your prepared baking dish. Arrange chicken strips in single layer over mixture.
In small bowl, stir together crumbs and butter. Sprinkle over the chicken.
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, and serve, with Wing Sauce and Bleu Cheese Dressing on the side.
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/2 c. buffalo wing sauce
6 c. frozen (thawed) southern-style hash brown potatoes
1 c. Ranch dressing
2/3 c. shredded Cheddar cheese
1 can (10 oz) condensed cream of celery soup
1/2 c. corn flake crumbs
2 TBL butter, melted
1/4 cup chopped green onions (3 to 4 medium - take some of the green part as well)
More Wing Sauce and some Bleu Cheese Dressing at table (I suggest Ken's Steak House brand!)
Heat oven to 350°F.
Spray a 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, combine chicken strips and wing sauce to coat well.
In large bowl, combine the potatoes, dressing, cheese and soup. Spoon evenly into your prepared baking dish. Arrange chicken strips in single layer over mixture.
In small bowl, stir together crumbs and butter. Sprinkle over the chicken.
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, and serve, with Wing Sauce and Bleu Cheese Dressing on the side.