Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole
Source: Pinterest
Ingredients:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks hot sauce
5 cups red potatoes, grated with box grater
1 cup light ranch or blue cheese dressing
1/2 cup cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 cup panko

Directions:

1. Heat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
3. In a medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
5. 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.