Buffalo Chicken and Potato Bake

I found this recipe on Pinterest.  I doctored this recipe up a bit (as usual) and we really liked it. My kids will eat spicy food so they liked this too.  If you like buffalo chicken and creamy cheesy potatoes, you'll like this.





Buffalo Chicken and Potato Bake
adapted from Holy Cannoli Recipes

1 1/4 lb boneless skinless chicken breasts, cut into  strips

1/3 c. Franks buffalo sauce
6 c.frozen hash brown potatoes, defrosted
1 c. ranch dressing
2-3 heaping Tb crumbled blue cheee (optional)
1/2 onion, diced
2 garlic cloves, minced or pressed
1/2 c. cheddar cheese, shredded
1 can cream of chicken soup (I used reduced fat)
1/2 c. breadcrumbs

Preheat oven to 350.  Spray a 9x13 pan with cooking spray.  Toss chicken and buffalo sauce together and layer on the bottom of the pan.  Mix hash browns, ranch, blue cheese, onion, garlic, cheddar, and chicken soup in a bowl and stir to combine.  Layer the potatoes over the chicken.  Sprinkle breadcrumbs over the top.  Cover with foil and bake 30 minutes.  Remove foil and bake another 20 minutes or until the potatoes are cooked and the chicken is cooked through.