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Monday, January 7, 2013
Buffalo Chicken and Potatoes
3 chicken breast halves (about 2 lbs) cut in bite-sized pieces
1/3 cup of your favorite buffalo wing sauce
32 ounce bag of frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese
1 can cream of chicken soup
1/2 cup crushed corn flakes
2 tablespoons butter, melted
1/4 cup chopped green onions (optional)
In medium bowl, stir chicken and wing sauce.
In your Bean Pot, combine potatoes, dressing, cheese and soup. Place chicken mixture over potato mixture. Stir together corn flake crumbs & butter. Sprinkle on top. Cook on 375 for 1 hour.
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