I am not a fan of buffalo wings. The typical buffalo wing sauce is just "okay" to me usually. It's not just the sauce though, I don't like eating chicken wings. You get super messy and I don't like eating chicken meat off the bones. So you can see why I would hesitate to try a buffalo sauce recipe.
I've been hanging onto this Betty Crocker recipe for awhile. I finally bought wing sauce and made the recipe with boneless chicken strips. I've seen many recommendations for Franks hot sauce or wing sauce. So I went with it.
This recipe and the wing sauce most certainly did not disappoint. We all loved this and said we'd make it again for sure. It was very simple to put together and super tasty.
I used ranch as we are not blue cheese fans but those who do like blue cheese, may want to go that route. I'll let you.
It also gives the idea to use other sauces rather than hot sauce, like barbeque sauce, teriyaki and sweet and sour. I LOVED the wing sauce but don't be surprised if you see me with this same recipe and some other sauces. They sound really good!
The only think I would change for next time, would be to leave off the corn flake crumb topping. The crunch was okay but the extra calories for the butter and corn flakes wasn't that good. Although...
Some of the reviewers said they used crushed cheez-it crackers over the boneless wings or spread on top and that sounds awesome! SO - I might do that. So much for cutting calories, huh.
Buffalo Chicken & Potatoes
Recipe adapted from Betty Crocker
2 lbs. boneless skinless chicken strips
1/2 cup buffalo wing sauce (I used Franks Wing Sauce)
1 - 24 oz. bag shredded potatoes
1 onion, chopped
1 green pepper, chopped
1 cup light ranch (or blue cheese if you prefer)
1/2 cup shredded cheddar cheese (2 oz)
1 can (10 oz) cream of celery soup
1/2 cup corn flake crumbs
2 tbsp. butter
3 - 4 green onions (for topping)
Heat oven to 375. Spray 13 x 9 in. baking dish with cooking spray. In a large bowl, stir together, potatoes, onion, green pepper, dressing, cheese and soup. Spoon into baking dish. In same bowl, put the chicken strips and buffalo wing sauce and mix together. Spread in a single layer over potato mixture. Stir together corn flake crumbs and butter and sprinkle in baking dish over chicken. Cover with foil, bake for 30 minutes. Remove foil and bake for another 30 minutes or until potatoes are tender and chicken is done. Sprinkle with green onions.
Total calories = 3031 calories**
6 servings = 505 calories
Buffalo Chicken & Potatoes + 1/2 cup Green Beans = 525 calorie dinner
** I would leave off the corn flake crumbs and butter saving over 300 calories next time, saving each portion by 50 calories. It didn't need the crumb topping.
Calories calculated from Calorieking.com. Some numbers are rounded and approximate.