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!
Author: Flying on Jess Fuel
Recipe type: Entree
Cuisine: Chicken
Serves: 6-8
Ingredients
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
Instructions
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.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/buffalo-chicken-casserole/