Buffalo Chicken Hashbrown Casserole Recipe Recipe 365

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BUFFALO CHICKEN HASHBROWN CASSEROLE RECIPE RECIPE - (3.6/5)



Buffalo Chicken Hashbrown Casserole Recipe Recipe - (3.6/5) image

Provided by HotDishHomemaker

Number Of Ingredients 11

◾1 Rotisserie Chicken
◾4 Stalks of Celery, diced
◾1 Small Yellow Onion, diced
◾1 Cup Buffalo Wing Sauce
◾1 (32 oz.) Package Frozen Hashbrown Potatoes
◾2 Cups Shredded Cheddar Cheese
◾1 Can Cream of Chicken Soup
◾1 Cup Ranch Dressing
◾1/2 Tablespoon Canola Oil
◾3/4 Cup Diced Green Onion
◾Freshly Ground Black Pepper

Steps:

  • 1. Preheat oven to 375 degrees. 2. In a medium size frying pan, cook the Celery and Yellow Onion in the oil until tender. 3. Remove all the skin and bones from the Rotisserie Chicken and cut or shred the meat into bite size pieces. Place the Chicken into a bowl and add the Buffalo Wing Sauce and stir until all the Chicken is coated 4. In a small bowl stir together the Cream of Chicken Soup and the Ranch Dressing. Set aside. 5. In a large bowl combine the Hashbrown Potatoes, and the Celery and Yellow Onion mixture. 6. Pour the Soup mixture over the Potatoes and get out your Pepper Mill and give it a few twists over all. Stir to combine all the ingredients. 7. Spray a 13 x 9 Baking dish with non stick cooking spray. Spread the Potatoes evenly in the bottom of the pan. 8. Now make a second layer over the Potatoes with the Buffalo Chicken, as you see here. 9. Cover the baking dish with foil and bake in the preheated oven for 45-55 minutes. All ovens cook differently so check the Casserole at 30 minutes. You want the mixture to be heated through and to be hot and bubbly. 10. Remove the foil and add the Cheddar Cheese to the top and sprinkle with the Green Onions, then bake an additional 15 minutes or until the Cheese is melted. 11. Let the dish cool for 5 minutes before serving. ~Serve with Blue Cheese Dressing and also Ranch Dressing. Let your guests drizzle it over the top of their serving. Enjoy! Recipe by: Hot Dish Homemaker

CHICKEN 'N' HASH BROWN BAKE



Chicken 'n' Hash Brown Bake image

The first time I served this dish for company was to a family with five children. The kids and the adults loved it! This is one recipe I often make for potlucks-it goes a long way, and all ages enjoy it. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 14

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon pepper
4 cups diced cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 cup sour cream
2 cups chicken broth or stock
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°. Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms. , Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts :

BUFFALO CHICKEN POTATO CASSEROLE



Buffalo Chicken Potato Casserole image

Buffalo chicken takes on a whole new flavor profile when added to a potato casserole. Easy ingredients to throw together means dinner is on in no time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4 cups boiling water
1 1/3 cups milk
1 package (8 oz) cream cheese, softened
2 cups cubed cooked chicken
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 cups Progresso™ plain panko crispy bread crumbs
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 cup blue cheese crumbles, if desired
Celery sticks, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
  • In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
  • Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

BUFFALO CHICKEN AND POTATO HOTDISH



Buffalo Chicken and Potato Hotdish image

A wonderful, creamy hotdish, with the zing of Buffalo chicken. This is comfort food at its best. Sprinkle green onions on top and serve with additional dressing if desired.

Provided by Kari Shifflett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

cooking spray
1 ¼ pounds skinless, boneless chicken breasts, cut into 1-inch strips
⅓ cup Buffalo wing sauce
6 cups frozen shredded hash browns, thawed
1 (10.75 ounce) can condensed cream of celery soup
1 cup blue cheese dressing
1 cup diced celery
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine chicken and Buffalo wing sauce in a bowl.
  • Combine hash browns, cream of celery soup, blue cheese dressing, celery, and Cheddar cheese in another bowl. Transfer to the prepared baking dish. Place chicken on top in a single layer. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until chicken is no longer pink in the center, 25 to 30 minutes more.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 28 g, Cholesterol 60.8 mg, Fat 25 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 7 g, Sodium 1056 mg, Sugar 1.8 g

BUFFALO CHICKEN AND POTATO CASSEROLE



Buffalo Chicken and Potato Casserole image

Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My family of picky eaters loved this and there were no leftovers. Happy eating and I look forward to your comments.

Provided by krisgo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

cooking spray
⅓ cup vegetable oil
¼ cup ranch dressing
2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons salt
6 Idaho potatoes, cut into 1-inch cubes
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 (12 ounce) package bacon
3 cups shredded Colby Jack cheese
4 green onions, chopped

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  • Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
  • Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
  • Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
  • Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 33.4 g, Cholesterol 131 mg, Fat 38.2 g, Fiber 4 g, Protein 44.2 g, SaturatedFat 16.2 g, Sodium 1540.2 mg, Sugar 2.5 g

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