Before I get to the recipe, I just want to say that I finally started doing yoga again, and I am so happy that I did. I go to a class on Wednesday mornings before work, and it so perfectly breaks up my other morning workouts- it’s just the perfect addition. I only added this to encourage those of you that have been wanting to try yoga or need to get back to yoga- DO IT. Consider this the friendly kick in the ass that we all need every once in awhile 😉
Now, on another note, I think in another life, my husband may have lived off of Frank’s hot sauce, and only Frank’s hot sauce. He absolutely loves it. So anytime I can incorporate it into a meal, makes for a very happy husband. And if I don’t incorporate it into a meal? He’ll probably just pour it on top anyway. Not sure if I should take insult to that or not? I simply choose not to 🙂
1 1/2 lb boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo hot sauce (Franks is of course preferred in my household)
5 cups frozen hash browns, thawed
1 cup ranch dressing
1 cup cheddar cheese, shredded
1 10 oz can condensed cream of chicken soup
1/2 cup panko
Heat oven to 350 F and spray a 13×9 baking dish with cooking spray.
In a bowl, combine the chicken strips and buffalo sauce; then spread them along the bottom of the prepared baking dish.
In that same bowl mix the potatoes, dressing, cream of chicken, and cheese; then spread on top of the chicken. Sprinkle the Panko on top.
Cover dish with foil and bake for 30 minutes. Then cook uncovered for another 30 minutes.
Serve and enjoy!