- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 352.6
- Total Fat: 7.7 g
- Cholesterol: 79.0 mg
- Sodium: 1,112.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.1 g
- Protein: 30.7 g
Buffalo Chicken and PotatoesSubmitted by: CPOKEYRUN
IntroductionModified from a Betty Crocker recipe to reduce fat and calories Modified from a Betty Crocker recipe to reduce fat and calories
1-1/4 boneless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup fat free ranch or blue cheese dressing
1/2 cup 2% shredded cheddar cheese
1 can (10 oz.) 98% fat free cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons Brummell & Brown, melted (or use butter)
1/4 cup chopped green onions (3 to 4 medium)
Heat oven to 350 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce.
In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil, Bake 2o0 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.
Sprinkle with green onions.
HIGH ALTITUDE (3500-6500 ft): Heat oven to 375, in Step 3, stir 1/4 cup water in with the potatoes.
Makes 6 servings (1-3/4 cups each).
Number of Servings: 6
Recipe submitted by SparkPeople user CPOKEYRUN.