Buffalo Chicken and Potatoes

Delicious!  I love wing sauce!

Buffalo Chicken and Potatoes

1 pound chicken breasts, no skin, no bone, R-T-C, skinless chicken breast
1/3 cup wing sauce
26 ounces hash browns, frozen
1/2 cup fat free blue cheese salad dressing
10 3/4 fluid ounces soup, cream of celery 98% fat free

Preheat oven to 350. In medium bowl, stir together the chicken and wing sauce. In large bowl, stir together the potatoes, dressing and soup. Spoon into 11×7 pan that’s been sprayed with cooking spray. Place chicken strips in single layer over potato mixture.
Cover with foil, bake for 30 minutes, remove foil and bake for 20-25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when the centers of thickest pieces are cut.

Yield: 5 servings. Per serving=308 Calories; 5g Fat (14.3% calories from fat); 25g Protein; 41g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1193mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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