Friday, January 6, 2012

Buffalo Chicken Potato Casserole

If you are a lover of hot wings or anything buffalo flavored.....then this dish is for you! Let me tell you, this is some serious comfort food. I came across this recipe on Pinterest , emailed it to the hubby asking what he thought, his response " ? I don't know". He loves hot wings so I figured why not, we'll give it a try.

I decided to cut the recipe in half since it makes a huge 9x13 pan and that way if we didn't like it we wouldn't be throwing out a whole pan of food. Our family seriously devoured the pan, even the kids! It was a little on the spicy side for them but everyone loved it. I'm thinking this would make a good side dish for a potluck, while it's definitely filling, it's certainly not healthy by any means....but it's okay to indulge every once in a while right?

I did make a few changes to the original recipe. Like I said, I did cut everything in half. I also had a couple of bone-in chicken breasts to use up, I cooked them in the crockpot during the day and used already cooked chicken. The original states to put your uncooked meat in the pan and let it bake altogether. We also decided next time we would add more cheese and more of the cracker crumb topping. You can follow my recipe below or make your own changes, whichever you decide I'm sure you'll love this dish just as much as we did! Enjoy!

Buffalo Chicken Potato Casserole

2 cups cooked chicken, shredded or cubed
1/2 cup buffalo/hot wing sauce ( I use Cookie's brand)
3 cups frozen southern-style hash brown potatoes
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1/2 of 10 oz. can cream of chicken soup
6-8 Ritz crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with nonstick cooking spray. In medium bowl stir together cooked chicken and sauce. In a large bowl stir together potatoes, cheese, ranch dressing and cream of chicken soup, spoon into baking dish. Place chicken over potato mixture. In small bowl stir together cracker crumbs and melted butter. Sprinkle on top of chicken. Bake for 30-35 minutes or until potatoes are tender.

Adapted from: Let's Dish

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