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Blue Cheese Buffalo Chicken Thigh Casserole

This recipe comes to us courtesy of Foody Schmoody!
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  • 6 Chicken Thighs, Boneless & Skinless
  • 20 oz Shredded Hash Brown Potatoes, refrigerated
  • 1 C Moore's Blue Cheese Buffalo Wing Sauce, divided
  • 1 C Cheddar Jack Cheese, shredded
  • 10½ oz Can Condensed Cream of Chicken Soup
  • ½ t Garlic Powder
  • ⅕ t Black Pepper
  • 2 T Butter, melted
  • ½ C Panko Crumbs
  • 2 Green Onions, Chopped
  • Optional: Blue Cheese crumbles for garnish


  1. Preheat oven to 350.
  2. Spray a 9x13 baking dish with non stick spray.
  3. Spread hash browns evenly in baking dish.
  4. In a small bowl, combine soup, cheese and ½ C Blue Cheese Buffalo Wing Sauce.
  5. Pour sauce mixture over potatoes. Place the chicken over the sauce and season with garlic powder and black pepper.
  6. Top chicken with remaining Blue Cheese Buffalo Wing Sauce.
  7. Stir together melted butter and panko crumbs.
  8. Top chicken with crumb mixture.
  9. Bake, uncovered in oven for 30 minutes.
  10. Optional: Broil 5 minutes at end of cooking time.
  11. Garnish with green onions and if desired, crumbled blue cheese.