Buffalo Chicken Casserole

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We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s.

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  • 6

Ingredients

  • 12 oz. whole-wheat elbow noodles
  • 2 Tbsp. canola oil
  • 3 med carrots, sliced
  • 3 med stalks celery, sliced
  • 1 lg onion, chopped
  • 1 Tbsp. minced garlic
  • 2 lb boneless, skinless chicken breast, trimmed and cut into 1" cubes
  • 1/3 cup cornstarch
  • 4 cup low-fat milk
  • 1/8 tsp. salt
  • 5 Tbsp. hot sauce, preferably Frank’s RedHot
  • 3/4 cup crumbled blue cheese (ab 4 ounces)
  • 6 oz. pasta
  • canola oil as needed
  • 3 med carrots, sliced
  • 3 med stalks celery, sliced
  • 1 med onion, chopped
  • 1 lb chicken tenders, 3/4 inch cube
  • 1/2 of 1/3 cup corn starch
  • 2 cups milk
  • 5 Tbs Franks Hot Sauce
  • 1 cup at least blue cheese.

Preparation

Step 1

Preheat oven to 400°F

Bring a Dutch oven 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 the pot 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. Let stand for 10 minutes before serving

TIPS & NOTES Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400°F for 45 minutes.
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Don't cut the vegetable in too small pieces, and sautee, then set aside, and add the chicken to the pan to cook separately. Marinate the chicken in the sauce. Add some blue cheese to the mixture as well as on top.

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