Buffalo Chicken and Poatoes

My husband LOVES casseroles, so lately I have been trying out different kinds trying to discover recipes that we both love.  I had found this Buffalo Chicken and Potatoes Casserole a couple of years ago. The first time my husband and I tried it, it was... okay. But we both were a little disappointed. This week we decided to try it again, but make a few tweaks here and there to the recipe. It turned out AMAZING! I thought that this casserole would feed us for a couple of days, but it was just too good. We ate it up pretty fast and my husband is already asking for it again. And I have to admit, I kinda want it again too. Here is what I did to make a recipe gone bad into a recipe that is amazing.

Here is what the recipe originally calls for-

• 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips 
• 1/3 cup buffalo wing sauce 
• 6 cups frozen (thawed) southern-style hash brown potatoes 
• 1 cup ranch or blue cheese dressing 
• 1/2 cup shredded Cheddar cheese (2 oz) 
• 1 can (10 oz) condensed cream of celery soup 
• 1/2 cup corn flake crumbs 
• 2 tablespoons butter or margarine, melted 
• 1/4 cup chopped green onions (3 to 4 medium) 

Here is what I actually used-

• boneless chicken (You can really use as much as you want. We used a little less then called for because we are poor Grad students :)
• 1/3 cup Franks Hot Sauce (Remember that hot sauce you used in the wingers recipe? Same thing, awesome right!)
• About 6 cups of cubed red potatoes. (I kinda eye balled it. But they were sure yummy!)
• 1 cup ranch
• 1/2 cup shredded Cheddar Cheese
• 1 can cream of chicken soup
• 1/2 cup bread crumbs
• 2 tablespoons butter, room temperature
• green onion (however much you want really) 

Cooking Directions

1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and wing sauce.
3. 3 In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
4. In small bowl, cut in the crumbs and butter. Sprinkle in baking dish.
5. Cover with foil. Bake 30 minutes; uncover and bake 30 to 40 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. 

The recipe is easy cheesy, and it is a must try.... that is if you like potatoes ;) 
 

Can you just say yum!