Another day off?!? That makes two in a row!! This hasn’t happened in forever!
Instead of actually taking the day off and not getting out of my bed at all the past two days, I’ve actually had to do—stuff. Errands, paperwork (for work; even with a day off I’m still doing work), laundry, dishes, cleaning…I wish I could’ve just relaxed on the couch with my temporarily disabled roommate and watched hours upon hours of Law & Order SVU, but alas, I had to get housework accomplished. Such is life? I hate that phrase but it works in this context.
This casserole recipe was the second one I drew randomly from my recipe box. I was excited to make it because it seemed so easy; something someone new to the cooking world could make. I’ve been cooking for years now, but I still love to cook effortless meals & casseroles. Few ingredients, little knifework, and an all-in-one meal—this was a breeze to make.
Let me start off with this: I LOVE BUFFALO WINGS. I mean, really, really, really love them. Wing Stop is my favorite restaurant. I always bring them to football parties. I eat them while watching NASCAR. I eat them while watching soap operas. I like all flavors—teriyaki, garlic parmesan, honey BBQ, spicy, mild…bone-in, boneless, breaded, drenched, or in strip form. I dig me some buffalo wings.
So I know why I decided to write this recipe down a few months ago. I knew it would be good, but I didn’t know it would be this good. It is everything that is good about buffalo wings all rolled into one: the buffalo sauce, the dipping sauce, the side of celery, and the French fries. I bet this meal even has less calories because nothing is fried!
Buffalo Chicken Casserole
- 1 1/4 lbs. boneless, skinless chicken breasts, cut into strips
- 1/3 cup buffalo wing sauce (I used grocery-store brand and it tasted great, but Frank’s Red Hot sauce would work too)
- 6 cups frozen Southern-style (cubed-style) hashbrown potatoes, thawed
- 1 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1 can (10 3/4 oz) cream of celery soup
- 1/2 cup corn flakes, crushed
- 2 TBS. butter, melted
- 4 medium green onions, chopped
1. Heat over to 350 degrees. Spray 13″x9″ baking dish with cooking spray.
2. In medium bowl, stir chicken strips and buffalo sauce together until well coated.
3. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon potato mixture into prepared baking dish. Place chicken strips in one layer over potato mixture.
4. In small bowl, combine corn flakes with melted butter. Sprinkle over chicken.
5. Cover and bake 30 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender, corn flakes are golden brown, and chicken is no longer pink in the center. Top with green onions.
Recipe adapted from: Taste of Home Potpies and Casseroles recipe booklet