Buffalo Chicken Casserole

This recipe has the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery— blended together to create a delicious casserole. The hot sauce 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.

Course Appetizer, Main Course, Side Dish

Recipe Set EatingWell

Prep Time 45

Cook Time 45

Total Time 1 30

Servings (click to scale)

Calories 441kcal

Ingredients

12 ounces whole wheat elbow noodles
2 Tbsp canola oil
3 carrots
3 celery stalks
1 yellow onion
1 Tbsp fresh 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 Tbsp hot sauce
3/4 cup blue cheese

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Instructions

Preheat oven to 400°F.
Bring a 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 the pot over medium heat. Slice the carrots and celery. 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.

Notes

Portion: 1 slice

Nutrition