Ingredients: |
Ingredients: Cooked chicken fingers, about 16 - 20
1 cup Texas Petes© Buffalo Wing Sauce
1 cup Dukes© Mayonnaise
1 cup Sour Cream
1-2 packets Ranch Dressing Mix
1 Family size Cream of Chicken soup
1/2 cup + diced Onions
1/2 cup + diced Celery
1 stick salted Butter
2 cans sliced or diced New Potatoes, drained
1 can English peas, drained
6-8 slices Bacon, crisp
1 1/2 cup shredded sharp Cheddar cheese
1 1/2 cup shredded Mozzarella Cheese
1 sleeve Ritz© or Saltine© crackers, crumbled
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Directions: |
Directions:Preheat oven to 350º. Place chicken fingers in a large baggie and pour in the Buffalo sauce. Shake to cover and set aside. In a sauce pan over medium low heat, combine the soup, mayonnaise, sour cream, onions, celery and butter and stir to combine. Cook until butter is melted. Add in the Ranch seasoning. 1 packet for a subtle taste, 2 for a stronger taste. I prefer to use 2. Stir to combine. Add the drained potatoes and peas and stir to combine. Turn up the heat to medium and allow to bubble stirring constantly. Remove from heat. Shake the baggie of chicken to coat with the sauce. Remove chicken and discard the sauce. Cut the chicken strips into chunks and cover the bottom of a large baking dish. Combine the cheeses and divide out into 1 cup each and 1/2 cup each. Pour 1/2 cup of each cheese over the chicken. Spoon the cream sauce over the cheese layer. Crumble the bacon and place over the cream layer. Top with the remaining cheese. Cover with crumbled crackers. Bake until casserole is bubbly and cheese is melted. About 20-25 minutes. Cover with foil if cheese appears to be browning too quickly. Remove and serve. |
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