Buffalo Chicken Potato Casserole
Cheesy diced potatoes combine with hot and spicy chicken in this heartwarming casserole.
Servings: 6 -8 servings
Calories: 873kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cubed
- 1/3 cup buffalo wing sauce such as Frank's Red Hot sauce
- 6 cups frozen southern-style hash brown potatoes thawed
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 10 oz. can cream of chicken soup
- Salt and pepper to taste
- 2/3 cup crushed Ritz cracker crumbs
- 3 tablespoons butter melted
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray.
- In medium bowl, stir together cubed chicken and hot sauce.
- In large bowl, stir together potatoes, ranch dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish.
- Distribute chicken evenly over potato mixture.
- In small bowl, stir together the cracker crumbs and melted butter. Sprinkle evenly over chicken.
- Cover with foil and bake for 25-30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and chicken is cooked through.
- Sprinkle with green onions just before serving.
Nutrition
Serving: 1g | Calories: 873kcal | Carbohydrates: 57g | Protein: 35g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1872mg | Fiber: 5g | Sugar: 3g