Buffalo Chicken & Potato Casserole

I found my latest recipe on Pinterest, but originally it came from this blog, Holy Cannoli Recipes This was an incredibly easy recipe, and if you like buffalo chicken and ranch then you'll probably like this. Basically all it is, is chicken in buffalo sauce (you can use any kind, I just used Frank's because they recommended it) frozen hashbrowns, ranch, cheese and then bread crumbs sprinkled on top (I used Panko because I wanted to try it, honestly it's really good. It's crunchier than bread crumbs.) Also, I don't own a 13x9-inch pan, so I just made due with two round cake pans.

Buffalo Chicken and Potato Casserole

• 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1/3 c. Franks buffalo sauce
• 6 c. potatoes, grated w/ box grater
  
• 1 c. light ranch dressing
• 1/2 c. cheddar cheese, shredded
• (10 oz) condensed cream of chicken soup
• 1/2 c. panko
  

1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
   
3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
4. 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.

Try it out. I can only assume that this recipe would be good for a football type of get together or something like that. I have this weird thing about letting my meat cook in a recipe, I always think I'm going to get Salmonella so I usually cook mine before putting in the recipe, but that's just me. Just in case.

Here's a picture of the final product in one of the cake pans.