Buffalo Chicken and Hash Browns
Sour Cream-Bacon Green Beans
Ingredients
- 1¼ lb boneless, skinless chicken breasts
- ⅓ cup Buffalo wing sauce
- 6 cups frozen Southern-style diced hash browns, thawed
- 1 cup Ranch dressing
- ½ cup shredded Cheddar cheese
- 1 (10¾-oz) can cream of celery soup
- ¾ cup crushed cornflakes cereal
- 2 Tbsp butter, melted
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 350°F. Cut chicken into 1-inch strips. Toss together chicken and wing sauce in a bowl.
- Stir together hash browns, Ranch, cheese, and soup in a second bowl; spoon into a greased 13- x 9-inch baking dish. Arrange chicken strips in a single layer over hash browns.
- Mix corn flakes and butter; sprinkle over chicken. Bake, covered, 30 minutes. Uncover and bake 20 to 25 minutes longer or until potatoes are tender and chicken is done. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 Tbsp butter
- 2½ cups frozen cut green beans
- ½ cup sour cream
- 2 slices bacon, cooked and crumbled
Side Dish Instructions
- Sauté garlic in butter in a large skillet over medium heat until golden. Stir in green beans. Season lightly with salt and pepper. Cook 4 to 6 minutes or until beans are tender.
- Stir in sour cream and bacon; cook 1 minute. Serve hot.
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