Buffalo Chicken & Potato Casserole

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1/3 c. Franks buffalo sauce
• 5c. potatoes, grated w/ box grater (smaller grate)
• 1 c. light ranch dressing/ blue cheese
• 1/2 c. cheddar cheese, shredded
• (10 oz) condensed cream of chicken soup
• 1/2 c. panko

1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
4. Cover with foil. Bake 30 minutes; uncover and bake 25 to 30 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.