This week I've got a super yummy recipe to share! I call it "comfort food with a kick." This Buffalo Chicken Potato Casserole is perfect for an at-home, family meal. And it would also be great for football parties and potlucks.
I first made this several months ago, and we LOVED it! I finally got around to making it again a couple of weeks ago, and I definitely want it to be a more "regularly scheduled" meal in our house. Hope you enjoy!
Recipe Buffalo Chicken & Potato Casserole:
12-15 Skinless Boneless Chicken Strips, not cooked
1/4 - 1/2 cup buffalo sauce (I use Frank's)
1 - 24 oz bag shredded potatoes, thawed
1 cup of ranch dressing
1 1/2 cup shredded cheddar cheese
1 can cream of celery soup
Directions: Heat oven to 375. Spray 13x9 inch baking dish with cooking spray. In a large bowl stir together potatoes, dressing, soup, 1/2 cup cheese, and 1/4 cup of buffalo sauce. Pour mixture into baking dish.
In same bowl, place chicken strips and 1/4 cup of buffalo sauce (use more if needed). Coat each strip with sauce. Then spoon chicken and sauce over the potato mixture.
Cover with foil and bake for 30 minutes. Take out and remove foil. Top with 1 cup of cheese. Bake uncovered for another 30 minutes or until potatoes are tender and chicken is done.
*Optional - When serving, drizzle your potatoes with additional buffalo sauce or ranch. Or serve ranch dipping sauce along side the tenders.
I'm linking up at Tidy Mom and these parties.
Labels: casseroles and quick meals, Recipe of the Week, recipes