I am always on the hunt for a good, quick casserole recipe. I also am a buffalo chicken wing lover, so when I saw this recipe, I thought, what the heck, lets give it a try! No fail today, this was success, through and through.
Of course, I have to change it up a bit, right? Right.
So my tips for this one:
I use chicken thighs instead of breasts. As a general rule of thumb, for that matter. They have more flavor, cook quicker and on the cheaper side.
I tried it with both blue cheese and ranch dressing. I prefer the blue cheese. BUT, if you are NOT a blue cheese fan, use the ranch!
Use your favorite hot sauce. I use Louisiana.
Celery salt is a great addition to this recipe. However, it's not critical. You will need a little salt and pepper when you serve.
PANKO bread crumbs really make the difference. Moisten them with the butter. Again, it adds flavor and helps to crisp up the bread crumbs for a nice crunch on the top!
All in all, it really does mimic that great Buffalo Chicken Wing flavor.
Buffalo Chicken Casserole
1-1/2 lbs skinless, boneless chicken breasts or thighs, cut into 1” strips
1/3 c hot sauce
1 bag of hash browns with peppers and onions (frozen or fresh)
or 4-5 c of yukon gold potatoes, peeled and shredded
1 c blue cheese dressing
or Ranch dressing
1/2 t celery salt
1 - 10 oz can of cream of chicken soup
1 c shredded cheese (cheddar, Colby, cojack)
½ c panko bread crumbs
4 T butter, melted
Place chicken strips into a bowl. Add hot sauce and mix. Place strips into a 9 x 13 baking pan, prepared (I spray with Pam). Heat oven to 375 degrees.
In a medium sized bowl, mix the potatoes, dressing, soup and cheese. Spoon mixture over top of the chicken. Covering completely.
Mix melted butter and panko bread crumbs in a small bowl. Spoon bread crumb mixture over top of the casserole.
Place into oven and cook for 50 minutes. Watch carefully after about 25-30 minutes. If bread crumbs begin to brown, place a sheet of aluminum foil over top to prevent getting too brown.
Printable Buffalo Chicken Casserole Recipe