Buffalo Chicken Potato Casserole

I would like to begin this post by showing you one of my son's most favorite activities ever in the world:

Don't let those innocent eyes fool you. He loves being destructive. He systematically goes through all of the recipe pamphlets and cards I've collected over the years, turning them over and over in his hands as he inspects them, and then he tosses them over his shoulder and moves on to the next one. I can't even tell you how many times I have to clean up this mess every week. I really need to find a new home for that basket of pamphlets.

Over the weekend, after Andrew had moved on to something else, I was picking up the mess when I came across a Betty Crocker magazine I don't even remember buying. It was all about casseroles, and when I started flipping through it I couldn't believe all of the delicious-sounding recipes it contained. As soon as I saw this buffalo chicken potato casserole, I knew I had to make it right away. So Sunday night, that's exactly what I did. And let me assure you that it tasted just as good as it sounds.

So thank you, my messy little boy, for helping me to rediscover this wonderful recipe booklet. I'm definitely going to be making a lot more recipes from it!

Buffalo Chicken Potato Casserole
Source: Betty Crocker Recipe Card Casseroles Magazine

1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank's Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing (I used ranch)
1/2 cup shredded cheddar cheese
1 10-ounce can cream of celery soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)

1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.

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

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

4. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.

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 center of thickest pieces are cut. Sprinkle with green onions.