This Betty Crocker recipe caught my eye when I was checking my e-mail. It sounds tasty and the preparation is fast and easy. I definitely want to try this one!
Buffalo Chicken And Potatoes
Ingredients:
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)
Directions:
Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) baking dish with cooking spray. In medium bowl, stir together chicken strips an wing sauce. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle in baking dish. 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. Sprinkle with green onions.
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