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Superbowl Buffalo Chicken Casserole with Blue Cheese

 

.
40

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

95

min

Trans-fat Free
 

Ingredients

12 ounces pasta, elbow macaroni
prefer whole wheat
1 ½ tablespoons olive oil
or canola oil
2 large carrots
sliced
2 large celery stalks
sliced
*
1 large onions
chopped
4 cloves garlic
minced, or to taste
2 pounds chicken breasts
trimmed and cut into 1-inch cubes
cup cornstarch
3 ¾ cups milk, 1%
or 2%
*
1 x salt
to taste
*
¼ cup -
hot sauce
*
cup blue cheese
crumbled

Directions

Preheat oven to 400°F.

Bring big pot of water to a boil.

Boil pasta until barely tender, about 2 minutes less than package directions.

Drain, rinse and set aside.

Heat oil in the pot over medium heat.

Stir in carrots, celery, onion and garlic and cook until starting to soften, 4 to 6 minutes.

Stir in chicken and cook until no longer pink on the outside, about 6 minutes.

Whisk cornstarch and milk in a medium bowl, pour into the pot along with salt to taste.

Bring to a boil over medium-high heat, stirring constantly, until bubbling and thick enough to coat the back of a spoon, 3 to 5 minutes or longer.

Remove from the heat and stir in hot sauce.

Spread the pasta in a 9-by-13-inch (or similar 3-quart) baking dish.

Arrange the chicken mixture over the pasta, sprinkle blue cheese on top.

Bake the casserole until it is bubbling, 30 to 35 minutes.

Allow to stand for 5 to 8 minutes.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 36225% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 257mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 82g
Vitamin A 63% Vitamin C 6%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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