Buffalo Chicken and Potatoes

This seemed like such a perfect Super Bowl Sunday dish--buffalo chicken, cheese, potatoes... *sigh*

I am disappointed with the way this recipe turned out. It had SO much potential, but I messed it all up. The boys didn't mind it too much, but I think they were just being nice. The potatoes weren't soft enough, the wing sauce (Jack Daniel's) didn't taste right, and the corn flake crumbs--I suggest using more than called for--weren't crispy. And I used Ranch dressing instead of bleu cheese because of the palates in my house, and I think I shouldn't have. I also just now realized that I left off the green onions.

Anyway, I encourage you to make this, because there is no challenge in it whatsoever and it can be SO much better than what it was.

(Jalapeno cornbread in the background, which was also a bust)

Buffalo Chicken and Potatoes

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In medium bowl, stir together chicken strips and wing sauce.

In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.