Buffalo Chicken Casserole with Ranch Cheesy Potatoes
Cheesy ranch potatoes topped with buffalo chicken, more cheese and plenty of buttery corn flakes. What's not to love? This casserole is filling, flavorful and fun too!
32oz.bag frozen potato cubes or hash brownsdefrosted
1¼cupranch dressing
1½cupshredded co jackdivided
1can cream of chicken soup
1cupcorn flake crumbs
4Tablespoonsbutter
Optional: 5 slices baconcooked crisp
Instructions
Cut the chicken into chunks and marinate in the hot sauce for at least 15 minutes and up to 8 hours.
Preheat oven to 350°F and spray a 9×13-inch pan.
In a large bowl mix the potatoes, dressing, soup and 1 cup of shredded cheese.
Spread potato mixture in the prepared pan. Top with marinated chicken. If desired, drizzle the buffalo sauce over the chicken and potatoes.
Melt butter in a small bowl. Add the corn flake crumbs and toss to coat. Sprinkle buttered corn flake crumbs, remaining cheese and crumbled bacon over casserole.
Cover with foil and bake 45 minutes. Then remove foil and bake for 30-35 more minutes or until the casserole is bubbly and the chicken reaches 165°F.