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

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/02/12–the one that disappeared into a black hole.


  1. Becky Doughty says:

    Yum – love the buffalo chicken flavor. Can I use fresh potatoes and if I do, should i cook them first? Or extend the bake time? I’m thinking about scalloped potatoes taking twice that long…

    • Hi Becky,
      Fresh potatoes sound even better 🙂 The frozen ones I used were raw, but diced quite small. I think I’d pre-cook the diced fresh potatoes a bit, either 8-10 minutes on the stove top or 3-5 minutes in the microwave. I hope it turns out yummy.

      • Becky Doughty says:

        Thanks. Trying to be more proactive about having dinner in the oven at a decent hour now that it’s cooling down – casserole season is here! Sure makes the house smell yummy when Kevin gets home – which makes him a happy hubby! This looks like a winner.

    • Yes, casserole season is lovely! In fact, when I planned out the next 10 days of dinner, I put 3 casseroles on the menu–a variation on this Buffalo Chicken casserole, a Mexican breakfast casserole, and–drum roll!–a french onion soup casserole. Hopefully, they’ll all make the grade and I can share. Have a great evening!

  2. Becky Doughty says:

    I’m scheduling dinner at your place all week!

    Thanks for sharing your kitchen with us – have a wonderful evening, too.

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