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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

BUFFALO CHICKEN CASSEROLE Recipe

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This recipe for BUFFALO CHICKEN CASSEROLE is from The Xouris 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+ POUNDS OF COOKED CUBED CHICKEN
1/3 CUP BUFFALO WING SAUCE
6 CUPS TATER TOTS THAWED AND CRUMBLED
1 CUP RANCH DRESSING
1/2 CUP SHREDDED CHEDDAR CHEESE
1 CAN CREAM OF CELERY SOUP

SALT AND PEPPER TO TASTE

1 SLEEVE RITZ CRACKERS
4 TBS BUTTER
Directions:
Directions:
PREHEAT OVEN 350º

GREASE 9X13 PAN

COMBINE CHICKEN CHUNKS (COOKED) WITH WING SAUCE IN SMALL BOWL SET ASIDE.

COMBINE IN BOWL CREAM OF CELERY SOUP, RANCH DRESSING, CHEESE, FOLD IN THAWED TATER TOTS. POUR THIS MIXTURE IN THE GREASED CASSEROLE DISH FIRST THEN ADD CHICKEN AND WING SAUCE MIXTURE ON TOP.

CRUSH CRACKERS AND MELT BUTTER - COMBINE AND ADD TO TOP OF CASSEROLE. COVER WITH ALUMINUM FOIL AND BAKE FOR 20 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 10-15 MIN OR UNTIL BUBBLY AND BROWNED.

 

 

 

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