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Buffalo Chicken and Potatoes Recipe

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This recipe for Buffalo Chicken and Potatoes is from The Heinrich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lbs chicken tenderloins ( I figure 3 per person)
1/2 cup of Frank's Buffalo RedHot Buffalo Sauce
1 bag of frozen southern style hash brown potatoes
1 cup Ranch Dressing
1/2 cup cheddar cheese
1 can cream of celery soup
1/2 cup crushed corn flakes
2 TBSP melted butter or margarine
Directions:
Directions:
Place chicken in ziplock bag and enough buffalo sauce to coat it. Leave sit for 1/2 at least 1/2 hour. If I making this for a crowd i double the recipe. I usually figure 3 pieces of chicken per person.
Preheat oven to 375. Spray baking dishes with Pam. In large bowl, stir together potatoes, ranch dressing, cheese and cream of celery soup. Spoon potatoes in baking dishes, then layer with chicken. Cover with corn flake and margarine mixture. I keep adding corn flakes until all the chicken is covered, it just depends on how much chicken I am making. Cover with foil for at least 30 minutes. Bake uncovered for 30 additional minutes or until chicken is cooked through. This sometimes takes 11/2 hours to cook if the chicken is frozen, It is best to do with thawed chicken and quicker.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 miuntes

 

 

 

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