During the cold winter months, there’s nothing more comforting than a warm, filling casserole. This one is a family favorite!
Buffalo Chicken &
Cheesy Potatoes Casserole
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup Frank’s hot sauce
5 cups frozen shredded hash browns (half of a 30 ounce bag)
1 cup blue cheese or ranch dressing
1 cup shredded cheddar cheese
1 (10 oz) can condensed cream of chicken soup
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray.
In medium bowl, stir together chicken and buffalo sauce. Spoon into baking dish in a single layer.
In the same bowl, stir together potatoes, dressing, cheese and soup. Spread evenly over chicken.
In a small bowl, mix together the panko and Parmesan cheese. Sprinkle mixture evenly over the top of the potatoes.
Cover with 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.
I have made this casserole in a 8×8-inch baking dish and it comes out thicker…we actually prefer it that way. Don’t be afraid to mix in corn, broccoli, or your family’s favorite veggies.
Are you also a fan of buffalo chicken? I have a super easy Buffalo Chicken Dip recipe on my blog, Mommy of a Monster and Twins. Everybody will ask you for this recipe!
Today’s guest post is brought to us by Natalie of Mommy of a Monster and Twins, her personal blog where she writes honestly about the good, bad, and ugly of parenting. She also authors Have Wine, Will Drink, a site for women who love wine. In her free time, which she rarely has anymore, she reads, cooks, gardens, works as a freelance writer and social media consultant, and drinks wine…lots of wine.