Ingredients
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6 Chicken Thighs, Boneless & Skinless
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20 oz Shredded Hash Brown Potatoes, refrigerated
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1 C Moore's Blue Cheese Buffalo Wing Sauce, divided
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1 C Cheddar Jack Cheese, shredded
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10½ oz Can Condensed Cream of Chicken Soup
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½ t Garlic Powder
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⅕ t Black Pepper
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2 T Butter, melted
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½ C Panko Crumbs
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2 Green Onions, Chopped
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Optional: Blue Cheese crumbles for garnish
Instructions
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Preheat oven to 350.
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Spray a 9x13 baking dish with non stick spray.
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Spread hash browns evenly in baking dish.
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In a small bowl, combine soup, cheese and ½ C Blue Cheese Buffalo Wing Sauce.
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Pour sauce mixture over potatoes. Place the chicken over the sauce and season with garlic powder and black pepper.
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Top chicken with remaining Blue Cheese Buffalo Wing Sauce.
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Stir together melted butter and panko crumbs.
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Top chicken with crumb mixture.
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Bake, uncovered in oven for 30 minutes.
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Optional: Broil 5 minutes at end of cooking time.
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Garnish with green onions and if desired, crumbled blue cheese.