Buffalo Chicken Casserole
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!
Recipe type: Entree
Cuisine: Chicken
Serves: 6-8
  • 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
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes.
  5. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt.
  6. 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.
  7. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish.
  8. Top with the chicken mixture; sprinkle with blue cheese.
  9. Bake the casserole until it is bubbling, about 30 minutes.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2011/08/10/buffalo-chicken-casserole/