I received this recipe from my sister Becky. We had it on Superbowl Sunday last year, and then haven't had it since. My husband requested it for Christmas dinner, and so that's what we had. What can I say? It's easy and pretty good. I have never made it with bleu cheese, but I'm sure that it's great.
1-1/4 lb boneless chicken breast, cut into 1 inch strips
1/3 cup buffalo wing sauce (I used frank's)
6 cups (thawed) southern style hash brown potatoes (I didn't thaw these out, and I've used regular hash browns and southern style)
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 10 oz can cream of celery soup (I used cream of chicken, tasted great)
1/2 cup corn flake crumbs (My sister used ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium onions)
For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour, or bbq.
Preheat oven to 350*. Spray a 9x13" baking dish with cooking spray. In a medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In a small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes or until potatoes are tender and jice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions. Serves 6
Sidenote: I added a little bit more soup the second time I made this because it was just a little dry. However, adding my soup makes it a little more rich.
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