Best Buffalo Chicken And Potatoes Recipes

Buffalo Chicken and Potatoes image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Frank's™ RedHot™ Buffalo Wings 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)

Steps:

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.

Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 0 g

Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves
2 tablespoons hot chili oil
2 large sweet potatoes, peeled and cut into wedges
1 large eggplant, cut crosswise into 1/2-inch thick rounds
1/2 cup sour cream
1/4 cup crumbled blue cheese
4 stalks celery, cut into 4-inch pieces, optional

Steps:

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
In a small bowl, combine salt, chili powder and black pepper.
Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.
Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal.

Buffalo Chicken and Potatoes image

Provided by Foodygirl1979

Categories Chicken

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup salad dressing (ranch or blue cheese)
1/2 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1/2 cup corn flakes, crushed into crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup chopped green onion

Steps:

Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and buffalo wing sauce.
In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips evenly over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle over chicken. Sprinkle green onions on top.
Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chcken juices run clear. Enjoy!