POLLO DIABLO CASSEROLE

Sorry for the lousy picture, but dinner was over and it was already in the tupperware on the way to the fridge before I remembered to take it.  While the picture is only so-so, the casserole was AWESOME!

POLLO DIABLO CASSEROLE
1 1/2 pounds boneless chicken breasts, cut into 1 inch strips
1 pound lean hamburger, browned and drained
6 cups grated potatoes
1 bunch green onions, thinly sliced
scant 1/2 cup Frank's buffalo hot sauce
1 cup ranch dressing
1/2 cup shredded Parmesan cheese
1/2 cup shredded Colby cheese
3 tablespoons butter
3 tablespoons flour 1 cup milk
1/2 cup Italian bread crumbs
PURE

• Preheat oven to 350 degrees.
• Spray 13x9 inch baking dish with PURE.
• In a medium bowl, toss chicken strips and ground beef  with the buffalo sauce until well coated. Set bowl aside to be used again.  Do NOT rinse.
• Layer chicken and ALL the sauce into the bottom of the baking dish.
• In a small saucepan melt butter. Whisk in flour until well blended.  Gradually add milk until well incorporated and begins to thicken.  Remove from heat.
• In the same bowl, stir together the potatoes, onions, dressing, 1/2 of each cheese and soup mixture until well blended.  Spread over the meat mixture.
• Sprinkle the panko and then remaining cheeses over top evenly.
• Cover with foil. Bake for 30 minutes.
• Remove the foil and bake another 30 minutes until potatoes are tender an d chicken is cooked through.