Monday, March 29, 2010

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 11x7 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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