Buffalo Chicken and Potatoes

1-1/4 lbs. boneless skinless chicken breasts, cut into 1" strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-stype has brown potatoes
1 cup of ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1/2 cup corn flake crumbs
2 Tbs. butter or margarine, melted
1/4 cup chopped green onions

1. Heat over to 350. Spray 13"x9" baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

5. 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. Sprinkle with green onions.

***When I made this yummy dish I used ranch dressing and did not use the corn flake crumbs, butter, or green onions.