Copyright 2011 Casserole Recipes | Buffalo Chicken Casserole Recipe All Right Reserved
Buffalo Chicken Casserole Recipe
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Ingredients
12 ounces whole-wheat elbow noodles
2 tablespoons canola oil
3 medium carrots, sliced
3 medium stalks celery, sliced
1 large onion, chopped
1 tablespoon minced garlic
2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/3 cup cornstarch
4 cups low-fat milk
1/8 teaspoon salt
5 tablespoons hot sauce, preferably Frank’s RedHot
3/4 cup crumbled blue cheese (about 4 ounces)
Directions for Buffalo Chicken Casserole Recipe
- Turn oven on to 400 Degrees
- Cook the noodles according to directions. Drain
- In a pan, heat the oil and cook the carrots, celery, onion and garlice until tender
- Add in the chicken and cook until no longer pink
- In a bowl, mix the cornstarch and milk
- Add to the pot and bring to boil until mixture starts to thicken
- Remove from heat and add in hot sauce
- Add the noodles to the casserole dish
- Pour in chicken mixutre on top of noodles
- Top with bleu cheese
- Bake for 30 minutes
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Seriously good! For the buffalo chicken casserole recipe, I doubled the blue cheese and Frank's Red Hot sauce and I used 2% milk, and it was awesome!
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