This Buffalo Chicken Casserole is like a Buffalo Chicken Mac ‘N Cheese… with a creamy, spicy sauce, lots of carrots and celery, and melty blue cheese on top!
This is one of those drop-everything-right-now-and-make-this-immediately kind of recipes. As in, really really good.
I decided that casseroles are AWESOME, after having such success with my Tex-Mex Squash Casserole the other day. They’re kind of like yummy crock-pot recipes, but with a crispy baked crust. Uhm, yum! Plus they make a lot, and we like leftovers in this house.
I found the Tex-Mex Squash recipe in an email all about summer casseroles. So I returned to that email to see what else it offered. I found a couple that sounded good. I asked Nick if he’d like zucchini-rice casserole or buffalo chicken casserole. I don’t think there was even a millisecond of hesitation. As if I really needed to ask!
- 12 ounces small whole-wheat noodles (such as elbows, shells or rotini)
- 2 tbsp olive oil
- 3 medium carrots, sliced
- 3 medium stalks celery, sliced
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- ⅓ cup cornstarch
- 4 cups milk
- ⅛ tsp salt
- 5 tbsp hot sauce, preferably Frank’s RedHot
- ¾ cup crumbled blue cheese
- Preheat oven to 400°F.
- Bring a large pot of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
- Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes.
- Add chicken and cook until no longer pink on the outside, 5 to 7 minutes.
- Whisk cornstarch and milk in a medium bowl; add to the pot along with salt.
- Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.
- Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish.
- Top with the chicken mixture; sprinkle with blue cheese.
- Bake the casserole until it is bubbling, about 30 minutes.
Original recipe from Eating Well.
This was amazing. It was kind of like a Buffalo chicken mac & cheese, except, there wasn’t really any cheese in it besides the blue crumbles. But it was creamy and tangy and just a tad spicy… a perfect combination. If you’re not a blue cheese fan, you could definitely top it with shredded cheddar or pepperjack.
I want to make this again already.
Note: Photos updated 4-24-16. Original photo below.
You should probably check out my other buffalo chicken recipes. Because it’s one of the best foods ever. Duh.