Skip to Content


Blue Cheese Buffalo Chicken Thigh Casserole

This recipe comes to us courtesy of Foody Schmoody!

Wing Sauces



  • 6 boneless, skinless Chicken Thighs
  • 20 oz refrigerated Shredded Hash Brown Potatoes
  • 1 cup divided Moore’s Blue Cheese Buffalo Wing Sauce
  • 1 cup shredded Cheddar Jack Cheese
  • 10 1/2 oz can Condensed Cream of Chicken Soup
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Garlic Powder
  • 2 tbsp melted Butter
  • 1/2 cup Panko Crumbs
  • 2 chopped Green Onions
  • Optional Garnish Blue Cheese Crumbles



  1. Preheat oven to 350.
  2. Spray a 9×13 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.

More Recipes