April 2, 2013

Chicken and Potato Casserole

This is another recipe that I changed a bit because I didn't think Marley would like the buffalo sauce on it. Okay, who am I kidding, I didn't think I would like it either.  If I make it again, I will probably put the sauce in but for now I left it out.

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese 
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted

Preheat oven to 350 degrees. Mix potatoes, celery soup, cheese, and ranch in a bowl. 

Pour into 9x13 baking dish. 

Place chicken on top of potato mixture. 

Mix corn flakes with melted butter. 

Pour corn flakes on top. Cover with foil and bake at 350 for 30 minutes. 
Uncover and bake for another 20-25 minutes or until potatoes are tender. 

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