Buffalo Chicken & Potato Casserole

Ingredients:
  • 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 c. Franks hot sauce
  • 5c. red potatoes, grated w/ box grater
  • 1 c. light ranch dressing/ blue cheese
  • 1/2 c. cheddar cheese, shredded
  • 1 (10 oz) can condensed cream of chicken soup
  • 1/2 c. panko
Directions:
  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
  3. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
  4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
  5. 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 when centers of thickest pieces are cut.

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