You know that potato casserole with all the cream soup and sour cream and cheese? Where I come from they call it funeral potatoes. Don’t ask. Anyway, this is basically a kicked up version of that casserole. And yes, it’s full of all kinds of processed food and fattening ingredients. Don’t judge.
Or go right ahead and judge if you’d like. That won’t stop me and the rest of my family from eating this delicious, slightly spicy, satisfying meal! This is serious comfort food–cheesy, creamy, and crunchy, with a little bit of kick. We’ll definitely be making this one again.
- 1 1/2 pounds boneless skinless chicken breasts, cubed
- 1/3 cup buffalo wing sauce (such as Frank’s Red Hot sauce)
- 6 cups frozen southern-style hash brown potatoes, thawed
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 (10 oz.) can cream of chicken soup
- Salt and pepper, to taste
- 2/3 cup crushed Ritz cracker crumbs
- 3 tablespoons butter, melted
- 1/4 cup chopped green onions
- Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray.
- In medium bowl, stir together cubed chicken and hot sauce.
- In large bowl, stir together potatoes, ranch dressing, cheese and soup. Season with salt and pepper, to taste. Spoon into the prepared baking dish.
- Distribute chicken evenly over potato mixture.
- In small bowl, stir together the cracker crumbs and melted butter. Sprinkle evenly over chicken.
- Cover with foil and bake for 25-30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and chicken is cooked through.
- Sprinkle with green onions just before serving.