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Buffalo Chicken Casserole

You’ve all seen the buffalo chicken dip floating around Pinterest for the last year or so. If you liked that then you will absolutely love this! It’s not just a dip…it’s a whole meal!








  • 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/2 cup Franks hot sauce
  • 5 cups red potatoes, grated
  • 1 cup Bob’s Big Boy blue cheese
  • 3/4 cup cheddar cheese, shredded
  • 1 (10 oz) can condensed cream of chicken soup
  • 1/2 cup panko


  1. Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray.
  2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
  3. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
  4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
  5. 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.
Recipe Source: revised from Holly Cannoli Recipes

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