Buffalo Chicken & Potato Casserole

http://holycannolirecipes.blogspot.com/2011/05/buffalo-chicken-potato-casserole.html
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 c. Franks buffalo sauce
5c. potatoes, grated w/ box grater
1 c. light ranch dressing/ blue cheese
1/2 c. cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 c. panko


Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
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 when centers of thickest pieces are cut.