Buffalo Chicken & Potato Casserole

6 Servings

3 Boneless Skinless Chicken Breasts, cut into 1 in strips

1/3 cup Franks Red Hot Sauce

1 Bag Frozen Shredded Hash Browns, defrosted

1 cup Ranch Dressing

1/2 cup Cheddar Cheese, shredded

1 can Cream of Mushroom Soup

1/2 cup Panko 

1.  Preheat oven to 350. Spray 9 x 13 in baking dish with cooking spray.

2.  In a medium bowl, stir together chicken and hot sauce.

3.  Spoon into prepared baking dish in a single layer.

 4.  In a large bowl, mix potatoes, dressing, cheese, and soup.

5.  Spread potato mixture over the chicken.

6.  Sprinkle panko evenly over the top.

7.  Cover with foil and bake 30 mins. Uncover and bake an additional 20 - 25 mins or until potatoes are tender and juice of chicken is no longer pink when thickest pieces are cut. 

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