Buffalo Chicken and Potato Casserole

I love spicy buffalo chicken wings, and have seen a few different buffalo chicken recipes floating around the web I have wanted to make. However, a lot of the recipes use rice or pasta (not a bad thing I have a pasta recipe I previously posted that is wonderful). Buffalo chicken and potato casserole from Simply Sweet Home caught my eye because it was a little different.  This recipe is really easy to put together. It packs a great punch and is nice and cheesy (important for any casserole, in my opinion).  I added a little blue cheese at the end because what would buffalo chicken be without a little blue cheese.  Hope everyone has a great weekend! I am in the middle of watching the Oscars, and rooting for Michelle Williams!
12-15 Skinless Boneless Chicken Strips, not cooked
1/4 - 1/2 cup buffalo sauce (I use Frank's)
1 - 24 oz bag shredded potatoes, thawed
1 small onion, chopped
1 cup chopped celery
1 cup of light ranch dressing
1 1/2 cup shredded cheddar cheese
1 can cream of celery soup (we use an organic gluten free)
1 tsp olive oil

Saute onions and celery in olive oil over medium heat until tender

Heat oven to 375. Spray 13x9 inch baking dish with cooking spray. In a large bowl stir together potatoes, onions, celery, dressing, soup, 1/2 cup cheese, and 1/4 cup of buffalo sauce. Pour mixture into baking dish.

In same bowl, place chicken strips and 1/4 cup of buffalo sauce (use more if needed).  Coat each strip with sauce.  Then spoon chicken and sauce over the potato mixture. 

Cover with foil and bake for 30 minutes. Take out and remove foil. Top with 1 cup of cheese. Bake uncovered for another 30 minutes or until potatoes are tender and chicken is done.

*Optional - Sprinkle a little crumbled blue cheese over the top of the casserole.

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