Buffalo Chicken Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 lb boneless, skinless chicken breast, cut into chunks1 can Cream of Celery Soup, Reduced Fat3/4 cup Frank's Hot Buffalo Wing Sauce1 cup light Ranch salad dressing3/4 cup shredded reduced fat cheddar cheese6 cups (1 bag) Southern Style Hashbrowns with Peppers and Onions10 Ritz Crackers, crushed2 T Light Margarine
1. Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.
2. In a bowl combine chicken and buffalo wing sauce; set aside.
3. In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
4. In a single layer spread chicken mix over potato mix.
5. In a small bowl cracker crumbs and melted butter; sprinkle over chicken and cover with foil.
6. Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BINGLING.
2. In a bowl combine chicken and buffalo wing sauce; set aside.
3. In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
4. In a single layer spread chicken mix over potato mix.
5. In a small bowl cracker crumbs and melted butter; sprinkle over chicken and cover with foil.
6. Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BINGLING.
Nutritional Info Amount Per Serving
- Calories: 313.8
- Total Fat: 14.1 g
- Cholesterol: 52.2 mg
- Sodium: 1,169.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.0 g
- Protein: 20.7 g
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