I have seen this recipe posted on Facebook and Pinterest several times over the past few months. I decided to make it two months ago and it was a hit with Mrs. Ninja. I even had to make some the following weekend for her to take to a work potluck. I’ve gotten tired of soup all week so I decided to make this casserole but I would chop the chicken up really small to make it easier to chew. This is an all in one meal or you could add a few sides like peas or green beans. Fresh rolls really go quite well with this dish.
The first thing you want to do is chop up your chicken breasts in bite sized pieces and place them in a bowl with 1/3 cup of Frank’s Hot Sauce (I actually like 1/2 cup). Mix it around well and let it marinate while you prep.
Set your oven to preheat at 350 degrees and spray a 13×9 baking dish with cooking spray.
My twist to the recipe is to add onion. I took a small onion and chopped it, then gave it a sauté for about 10 minutes.
Excuse the mess but a ninja shreds without finesse. I took 3 medium sized potatoes and grated them with my cheese grater. Most of the recipes online have you use frozen hash browns. Those are expensive when compared to grating these fresh. You want about 5 cups of grated potatoes.
Mix your onions up in the bowl with the chicken and then place in an even layer of your baking dish like above.
In the same bowl, mix up your potatoes, dressing, cheese and soup. Spread over the chicken.
Sprinkle the top with panko bread crumbs.
You want to bake it covered with aluminum foil for 30 minutes and then uncovered for 25 minutes. Then you are in for some Good Eats that even Alton Brown would be jealous of.
Buffalo Chicken Casserole
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 small onion, chopped
1/3 cup Franks Hot Sauce
5 cups potatoes, grated w/ box grater
1 cup ranch dressing
1/2 cup cheddar cheese, shredded
1 can condensed cream of chicken soup
1/2 cup panko bread crumbs
Preheat your oven to 350 degrees.
Cut your chicken into bite sized pieces and mix in a bowl with Frank’s hot sauce and allow to marinate while you prep.
Chop up the onion and sauté for 10 minutes. Mix with chicken and hot sauce.
Place in baking bowl in an even layer.
Grate 5 cups of potatoes and mix in bowl with ranch dressing, cheddar cheese, and cream of chicken soup.
Spread potato mixture evenly over chicken. Top with panko bread crumbs.
Bake covered with aluminum foil for 30 minutes and then bake uncovered for 25 minutes.