1 ¼ lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen Southern-style hash brown potatoes, thawed
1 cup blue cheese dressing (or ranch dressing if you do not like blue
½ cup Cheddar cheese, shredded
1 can condensed cream of celery soup
½ cup corn flake crumbs
2 TBSP butter, melted
¼ cup green onions (3 to 4 medium), chopped
Heat oven to 350 deg. Spray 13x9-inch baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle over chicken strips. 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.