Buffalo Chicken and Potatoes

Prepare the dish: heat oven to 400°F. Spray a 13×9-inch (3-quart) baking dish with cooking spray.

Season the chicken: in a medium bowl, stir together:

• [[boneless skinless chicken breasts, cut into 3/4-inch bite-size pieces]]
• [[buffalo wing sauce]]

Refrigerate while the potatoes par-bake.

Combine the base: the hash browns must be fully thawed — pat away any ice or excess water so the casserole isn’t starting out cold and wet. In a large bowl, stir together:

• [[frozen (thawed) southern-style hash brown potatoes]]
• [[ranch or blue cheese dressing]]
• [[shredded Cheddar cheese]]
• [[condensed cream of celery soup]]

Par-bake the potatoes: spread the mixture in the prepared baking dish, cover tightly with foil, and bake 25 minutes, until the edges bubble and the center is steaming hot.

Add the chicken and topping: uncover and scatter the sauced chicken evenly over the hot potatoes, nestling the pieces into the surface in a single layer. In a small bowl, stir together:

• [[corn flake crumbs]]
• [[butter or margarine, melted]]

Sprinkle evenly over the casserole.

Finish uncovered: bake 20–25 minutes longer, until the topping is golden and the chicken registers 165°F on an instant-read thermometer at the thickest piece. Let stand 5 minutes.

Garnish and serve: sprinkle with [[chopped green onions]] before serving.