Buffalo Chicken Casserole

I wish I could take credit for this a-ma-zing casserole, but my friend Christi gave me this recipe (I tweaked just a few things, because I used more meat than the original recipe). If you make this for dinner, you will be oh so glad that you did! I haven't made a main dish this good in a long time! And it was super easy to prepare!

You will need:

• 1 1/2 lb. of chicken tenderloins
• 1/2 cup of wing sauce
• 2 lb. bag of frozen, southern-style hash browns
• 1 cup of ranch dressing
• 1 1/2 cups of shredded cheddar cheese
• 1 (10.5 oz.) can of cream of celery soup
• 1 1/2 cups of crushed corn flakes
• 6 tbsp. of butter, melted
• salt

1. Heat oven to 350. Grease a 9x13 dish.
2. In a medium bowl, stir together chicken tenders and wing sauce.
3. In a large bowl, stir together hash browns, ranch dressing, soup, and cheese. Sprinkle with salt.
4. Spoon potato mixture into dish. Place chicken tenders on top, drizzling remaining wing sauce over chicken.
5. Stir together corn flakes and melted butter. Sprinkle over casserole.
6. Cover with foil and bake for 55 minutes. Uncover and bake another 15 minutes. Enjoy!