Buffalo Chicken Casserole
5-6chicken breasts, boneless and skinless, cut into about 1" strips
1/3-1/2 ctexas pete hot sauce
6 cpotatoes, grated
1 clight ranch dressing
1/2 cchedder cheese, shredded
1 can(s)cream of chicken soup, fat-free
1/2 cpanko bread crumbs
1-2celery stalks, chopped very small pieces
How to Make Buffalo Chicken Casserole
- Heat oven to 350 degrees, and spray 13 x 9 pan with Pam.
- In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
- In the same bowl, stir together potatoes, celery, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
- Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.