Ingredients
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. pankoDirections
Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
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.
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. pankoDirections
Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
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.
Gluten free: use GF bread crumbs and cream of chicken soup.
Original recipe from holycannolirecipes.blogspot.com
Posted by Tasty Tidbits
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