Buffalo Chicken and Potato Casserole

• 1- 1/4 pound Chicken Breasts, Cut Into Bite Size Pieces
• 13 cups Buffalo Wing Sauce
• 6 cups Frozen (thawed) Southern-style Hash Brown Potatoes
• 1 cup Light Ranch Dressing
• 1/2 cups Shredded Cheddar Cheese
• 1 can (10.75 Oz. Can) Condensed Cream Of Celery Soup
• 1/2 cups Corn Flake Crumbs
• 2 Tablespoons Melted Butter

1. 1.
2. Heat oven to 350 degrees F. Spray a 13x9-inch baking dish with cooking spray.
3. 2.
4. In a medium bowl, stir together chicken and wing sauce.
5. 3.
6. In a large bowl, stir together thawed potatoes, ranch, cheese and soup.
7. Spoon into baking dish.
8. Place chicken over potato mixture.
9. 4.
10. In a small bowl, stir together corn flakes and butter.
11. Sprinkle in the baking dish.
12. 5.
13. Cover with foil.
14. Bake 30 minutes; uncover and bake 25 minutes longer until potatoes are tender and chicken is no longer pink.

chicken breasts, sauce, brown potatoes, dressing, cheddar cheese, celery, flake crumbs, butter

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-and-potato-casserole/ (may not work)