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Cheesy Buffalo Chicken Creole Recipe

Ingredients

8 (4 ounce) skinless, boneless chicken breast halves

1 (10 ounce) package frozen hash brown potatoes

2 (10 ounce) cans condensed tomato soup

1 cup milk

1/3 cup butter

1/4 cup all-purpose flour

1/2 teaspoon onion powder

1/8 teaspoon paprika

1/2 teaspoon dried parsley

2 tablespoons Dijon mustard

Directions

Bring a large pot of water to a boil. Add chicken and cook 30 minutes on each side or until cooked through. Drain and place in a 9x13 inch baking dish.

In a large bowl, mix hash brown potatoes, tomato soup, milk, butter, flour, onion powder, paprika and parsley. Cover, and refrigerate 14 hours or overnight, until potatoes are tender.