Buffalo Chicken Potato Casserole

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.

Buffalo Chicken Potato Casserole

Buffalo Chicken Potato Casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 10-12 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cubed
  • 1/3 cup 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
  • 1/2 cup crushed Corn Flakes or Ritz cracker crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup chopped green onions

Instructions

  1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.
  2. In medium bowl, stir together cubed chicken and hot sauce.
  3. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish.
  4. Place chicken over potato mixture.
  5. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken.
  6. Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink.
  7. Sprinkle with green onions just before serving.
http://www.letsdishrecipes.com/2011/08/buffalo-chicken-potato-casserole.html

Who Dished It Up First: Adapted from Cassie Craves. For more recipes like this one, follow my Spicy Buffalo board on Pinterest.

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Comments

  1. I’ve made something like this and loved, loved, loved it! This looks great, thanks!

  2. Funeral potatoes. I love it. The area of Texas I’m from is all about barbequed brisket at everything- funerals, weddings, parties, and more. The meat version of funeral potatoes, if you will. :) This recipe sounds like the perfect meal for a day like today! Our weather is stormy and cool, and great for warm comforting meals from the oven.

  3. Love these potatoes – I think your version is fantastic! We will be trying it soon

  4. okay, maybe this question is retarded. I’m just a new wife and an inexperienced cook. With the cubed chicken…. is it cooked or raw? If there is a way to mess up a dish. i’m the type that will find it.

  5. It’s raw–it cooks in the oven while the casserole is baking.

  6. This sounds so good!

  7. Looks and sounds so yummy!! I have just had surgery but my husband saw this recipe and declared he was going to make it for dinner this for us!! Can’t wait, ill let you know how we make out!! Thanks for sharing!

  8. you are so amazing! Every recipe I see on your site makes me so hungry!
    I’m having a link party on my blog today and I’d love for you to add this idea if you have the time. Thanks for sharing, Maria
    http://caribbeanmissionarywife.blogspot.com/

  9. I would be willing to bet that you’re from Utah!! That’s we call Funeral potatoes here at least :) I thought it was a mormon thing. Could be wrong though! :)

  10. I found this recipe a few months ago and we have made it about once a week since. Sometimes twice a week! We absolutely love it! I even switched it up one week and made it with honey bbq instead and it was so good! This is definitely one I’m going to pass on!

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