So I have finally discovered the great world of Pinterest.com. It took me a while to get the hang of it and now I found that I have a whole new range of recipes to dive into and explore! So this recipe is from that site. It just sounded so unique and yummy- plus me and my husband are huge fans of buffalo wings. So why not give it a try? Turns out, we thought it was great. It is this lovely creamy blend with a hint of buffalo spicey. Then you have your meat and potatos. Wonderful! I served it with salad on the side. It was different than anything we had ever tried before so that was a lot of fun. My husband agrees that this should be something that we add into our list of recipes that we make on a semi-regular basis. I did make one change, I did not use panko because I had to use my own gluten free bread crumbs, but I'm sure the panko tastes wonderful and would give it a nice crunch on top! I also used frozen shredded hashbrowns instead of shredding my own potatoes and it turned out great. I also read on the website that others have used a cream of celery soup instead of chicken so that you have the full buffalo wing experience, but with my husband not being a fan of celery, I went for the cream of chicken. Try it out! :)
Ingredients
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 c. Franks buffalo sauce
6 c. potatoes, grated w/ box grater
1 c. light ranch dressing
1/2 c. cheddar cheese, shredded
(10 oz) condensed cream of chicken soup
1/2 c. panko
Directions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Gluten free: use GF bread crumbs and cream of chicken soup.
Original recipe from holycannolirecipes.blogspot.com
Another great recipe! You've definitely got some keepers on your blog. Looking forward to more! I am your newest Google Friend Connect follower :)
ReplyDeleteDesi @ http://steaknpotatoeskindagurl.blogspot.com
I think using frozen hashbrowns may have worked better. it took a lot of cooking for the potatoes to taste done
ReplyDeleteMy husband and I loved these! A favorite in our house. We did use hashbrowns and that worked great. Thanks!
ReplyDeleteMade this for dinner tonight and loved it! Thanks for sharing!!
ReplyDelete