Buffalo Chicken Casserole

  • 1 ½ lb boneless skinless chicken, cut into 1” chunks (I use tenders)
  • ¼ cup Franks hot sauce
  • 24 oz bag frozen shredded hash browns, thawed and drained completely
  • ¾ cup sour cream
  • 1 tbsp ranch dressing mix (or 1 tsp salt and 1/2 tsp each dill, parsley, garlic powder, and onion powder and a dash of black pepper)
  • 1 cup cheddar cheese, shredded
  • 1/2 cup panko bread crumbs

Heat oven to 350°F. Spray 13 x 9 x 2-inch baking dish with cooking spray. In large bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer. In the same bowl, stir together potatoes, sour cream, dressing mix, and cheese. Spread over chicken. Sprinkle panko evenly over the top. Cover with foil. Bake 25 minutes; uncover and bake 25 minutes longer. Allow to rest 5-10 minutes before serving.

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