Subheader Image
SPICY POTATO & CHICKEN MEATBALL CASSEROLE
Makes 6 -8 servings
Ingredients:
1 - 28 oz. bag Rosina Buffalo Style Chicken Meatballs
1/3 - cup Buffalo Wing sauce
1 - 28 oz. bag (about 6 cups) frozen shredded hash brown potatoes, thawed
1 - cup shredded cheddar cheese
2/3 cup chopped celery (2 stalks)
1 - 10 oz. can condensed cream of celery or cream of chicken soup
1 cup ranch or blue cheese salad dressing
1/2 cup crushed corn flakes or panko bread crumbs
Directions:
Heat oven to 375°F. Spray 13” x 9” baking dish with cooking spray. Thaw meatballs for 1 minute in microwave oven, slice in half. In large bowl, stir together meatballs and wing sauce until coated. Spread mixture in prepared baking dish. In a very large bowl, stir together potatoes, cheese, celery and soup. Add coated meatballs to potato mixture and mix together until all ingredients are combined. Spread salad dressing over mixture. Sprinkle evenly with crumbs. Cover with foil and bake 40 minutes. Remove foil & bake another 35 minutes or longer until potatoes are tender.