This is one of those dishes I hoped would be tasty–as in, probably not a keeper. However, not only is it easy to put together, but it’s oh-so-tasty. The only thing I would do different is to increase the serving size. But then, I have guys and when they like something, they can really put it away. Enjoy!
3-13 oz cans chicken breast, drained (or pickings from a deli-roasted chicken)
1/3 cup buffalo sauce (I used Tabasco Buffalo Style brand, but Frank’s is also good)
3-1/2 cups frozen diced potatoes, thawed
3/4 cup light ranch dressing
3/4 cup Colby/Monterey Jack blend cheese, grated
1-10 oz can condensed cream of chicken soup
1/2 cup panko crumbs
2 tbsp minced parsley
1) Heat oven to 400 degrees
2) Spray 8×8″ baking dish with cooking spray
3) In medium bowl, combine chicken and buffalo sauce; spoon into baking pan
4) In medium bowl, combine diced potatoes, ranch dressing, cheese, and chicken soup; evenly spread over chicken and sprinkle with panko crumbs; cover dish with aluminum foil and bake 25 minutes; remove foil and bake an additional 5-7 minutes until panko crumbs are golden; remove from oven and sprinkle parsley over top; serve
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/02/12–the one that disappeared into a black hole.