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 or blue cheese dressing
1/2 c. shredded Cheddar cheese (2 oz)
1can (10 oz) condensed cream of celery soup
1/2 c. corn flake crumbs
2 TBL butter or margarine, melted
1/4 c. chopped green onions (3 to 4 medium)
Heat oven to 350°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, coat the chicken strips with the wing sauce.
In large bowl, stir together the next four ingredients. Spoon evenly into baking dish.
Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle over the chicken strips and potato mixture. Cover with foil.
Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken iruns clear when centers of thickest pieces are cut. Sprinkle with green onions.
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 or blue cheese dressing
1/2 c. shredded Cheddar cheese (2 oz)
1can (10 oz) condensed cream of celery soup
1/2 c. corn flake crumbs
2 TBL butter or margarine, melted
1/4 c. chopped green onions (3 to 4 medium)
Heat oven to 350°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, coat the chicken strips with the wing sauce.
In large bowl, stir together the next four ingredients. Spoon evenly into baking dish.
Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle over the chicken strips and potato mixture. Cover with foil.
Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken iruns clear when centers of thickest pieces are cut. Sprinkle with green onions.
