These poutine-like nacho fries are topped with tender Buffalo-marinated chicken breasts from the Hy-Vee Meat Department and drizzled with a semi-homemade Buffalo-style gravy made with wing sauce and beer.

Buffalo Chicken Poutine

Preheat oven to 425 degrees. Line 2 large rimmed baking pans with parchment paper. Spread frozen potato fries in prepared baking pans. Bake for 50 minutes or until golden and crisp, turning potato fries over halfway through. Combine fries in one baking pan.

Meanwhile, heat oil in a large nonstick skillet. Cook chicken over medium-high heat for 15 to 20 minutes or until chicken reaches 165 degrees, turning halfway through. Cool slightly; cut into bite-size pieces; set aside.

Place gravy mix in a small saucepan. Slowly whisk in water, beer and ¼ cup hot sauce; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 1 minute.

Top fries in baking pan with 4 oz. cheese curds; top with chicken. Drizzle with gravy.

To serve, drizzle with additional hot sauce and ranch dressing, if desired. Garnish with additional cheese curds, Gorgonzola cheese and green onions; serve with celery sticks, if desired.