Buffalo Chicken and Potatoes

Name: Buffalo Chicken and Potatoes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters ranch or blue cheese dressing; 79 milliliters buffalo wing sauce; 2 Tbsps butter or margarine, melted; 283 grams can condensed cream of celery soup; 118 milliliters corn flake crumbs; 59 milliliters chopped green onions (3 to 4 medium); 1 liters frozen (thawed) southern-style hash brown potatoes; 57 grams 1/2 cup shredded Cheddar cheese; 567 grams boneless skinless chicken breasts, cut into 1-inch strips

You can never have too many main course recipes, so give Buffalo Chicken and Potatoes a try. This gluten free recipe serves 6. One portion of this dish contains roughly 31g of protein, 16g of fat, and a total of 498 calories. Head to the store and pick up cheese dressing, corn flake crumbs, cheddar cheese, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

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Cooking Spray

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Baking Pan

Oven

In medium bowl, stir together chicken strips and wing sauce.

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Chicken Tenders

Wing Sauce

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Bowl

In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish.

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Potato

Cheese

Soup

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Baking Pan

Bowl

Place chicken strips in single layer over potato mixture.

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Chicken Tenders

Potato

In small bowl, stir together crumbs and butter.

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Butter

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Bowl

Sprinkle in baking dish.

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Baking Pan

Cover with foil.

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Aluminum 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.

Ingredients you will need

Potato

Whole Chicken