I discovered this recipe a couple of months ago and I love it. My husband, who normally does not like anything resembling a casserole, likes this as well. A couple of tweaks I do...instead of the frozen potatoes, I substitute the canned white potatoes I get at Aldi..or I bake some potatoes in the microwave (part way) and cube them up. My husband eevn suggested using tater tots. I do not usually have Corn Flakes on hand, as neither of us eat them..but I use regular or Panko bread crumbs, and they work just fine. I also cube up the chicken before I put it in the recipe. Makes everything bite sized, and seems to stretch further. I always have enough for us to use for lunches the next day.
BUFFALO CHICKEN AND POTATOES
1 ¼ LBS boneless skinless chicken breasts cut into strips
1/3 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese
1 can condensed cream of celery soup
¼ cup corn flake crumbs
2 tablespoons butter or margarine (melted)
¼ cup chopped green onions
Preheat oven to 350 degrees. Spray a 13X9 inch baking dish with cooking spray.
In a medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in a single layer over potatoes.
In a small bowl stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes, uncover and bake 20-25 minutes longer until potatoes are tender and juice of chicken is no longer pink. Sprinkle with green onions.