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!
Servings: 8 Servings
Ingredients
- 3 pounds boneless skinless chicken breasts and/or thighs
- ½ cup buffalo style hot sauce
- 32 oz. bag frozen potato cubes or hash browns defrosted
- 1¼ cup ranch dressing
- 1½ cup shredded co jack divided
- 1 can cream of chicken soup
- 1 cup corn flake crumbs
- 4 Tablespoons butter
- Optional: 5 slices bacon cooked crisp & crumbled
Instructions
- Cut 3 pounds boneless skinless chicken into chunks and marinate in ½ cup buffalo style 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 32 oz. bag frozen potato cubes or hash browns, 1¼ cup ranch dressing, 1 can cream of chicken 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 4 Tablespoons butter in a small bowl. Add 1 cup corn flake crumbs and toss to coat. Sprinkle buttered corn flake crumbs, remaining cheese and Optional: 5 slices 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.
Nutrition
Serving: 1Serving | Calories: 667kcal | Carbohydrates: 48g | Protein: 46g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 1413mg | Potassium: 1044mg | Fiber: 3g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 18mg | Calcium: 140mg | Iron: 10mg
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