Buffalo Chicken and Potatoes Casserole

This was one of those recipes where I had to scratch my head... we love all the ingredients - but together?  Well, you only live once, so why not?

Inspiration:  Betty Crocker
2 Chicken Breasts $2.88
1/3 cup Franks Buffalo Wing Sauce  $0.87
1 Pkg Frozen Hash Browns  $1.97
1 cup Ranch Dressing  $0.73
1/2 cup shredded Cheese  $0.44
1 can condensed Cream of Mushroom Soup  $0.45
1/2 cup crushed Ritz Crackers  $0.50
2 Tbsp Margarine  $0.10
3 Green Onions  $0.15

Total Cost: $8.09 @ 6 servings = $1.34 / serving

1.  Preheat oven to 350'.  Toss chicken with buffalo sauce.

2.  In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into greased baking dish. Place chicken strips in single layer over potato mixture.

3. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

4.  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.

I served this up with a simple spinach & tomato salad.  While doing up this tutorial, it occurred to me that I forgot the green onions.  Oops!  This recipe was easy, too easy, and we loved the cracker topping - it gave it a nice buttery crunch.