Hot wings are so good, but sometimes they take a little too long to make for a weeknight meal. But what if you combined your hot wings with the old standby hash brown casserole? All the same great flavors, but in a time saving casserole. Bonus? No hot sauce on your fingers!
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| Buffalo Chicken Casserole Line-Up |
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| Combine chicken strips and buffalo wing sauce. A good set of Stainless Steel Tongs will keep the raw chicken and hot sauce off your hands. |
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| Add blue cheese dressing. Have you ever tried one of these Displacement Measuring Cups? They are so handy. Especially for measuring sticky things like peanut butter, shortening, honey... (You know all the stuff that is hard to get out of a standard measuring cup) |
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| Add shredded cheddar cheese. |
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| Add cream of celery soup. |
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| Place chicken strips evenly over potato mixture. |
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| Combine cracker crumbs and melted butter. |
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| Top chicken strips with butter and cracker mixture. I love this Le Creuset Baking Dish. Oven and dishwasher safe, and easy clean up! |
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| Cover with foil and bake covered for 30 minutes. Remove foil and bake for additional time. |
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| Just like Buffalo Wings, only easier. We added some extra hot sauce on our servings! |
Buffalo Chicken Casserole
1 1/4 pound boneless skinless chicken breasts, cut into strips
1/3 cup buffalo wing sauce (I like Frank's RedHot)
6 cups frozen (partially thawed) southern-style hash browns
1 cup blue cheese dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1 cup (1 sleeve) buttery crackers, crushed
4 tablespoons unsalted butter, melted
salt and pepper to taste
Preheat oven to 350 degrees F. Grease a 13x9-inch oven safe casserole dish. Cut chicken breasts into strips and season with salt and pepper. In a bowl, combine chicken strips with wing sauce, In a separate bowl combine hash browns, blue cheese dressing, cheddar cheese and cream of celery soup, seasoning mixture with salt and pepper. Spoon potato mixture into greased casserole dish. Evenly place chicken strips over potato mixture. Combine cracker crumbs and melted butter. Spread evenly over chicken strips. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes or until chicken strips are done. Serve with celery and carrot sticks.
Prep Time: Approximately 10 minutes Cook Time: Approximately 55 minutes
1 1/4 pound boneless skinless chicken breasts, cut into strips
1/3 cup buffalo wing sauce (I like Frank's RedHot)
6 cups frozen (partially thawed) southern-style hash browns
1 cup blue cheese dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1 cup (1 sleeve) buttery crackers, crushed
4 tablespoons unsalted butter, melted
salt and pepper to taste
Preheat oven to 350 degrees F. Grease a 13x9-inch oven safe casserole dish. Cut chicken breasts into strips and season with salt and pepper. In a bowl, combine chicken strips with wing sauce, In a separate bowl combine hash browns, blue cheese dressing, cheddar cheese and cream of celery soup, seasoning mixture with salt and pepper. Spoon potato mixture into greased casserole dish. Evenly place chicken strips over potato mixture. Combine cracker crumbs and melted butter. Spread evenly over chicken strips. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes or until chicken strips are done. Serve with celery and carrot sticks.
Prep Time: Approximately 10 minutes Cook Time: Approximately 55 minutes
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