Superbowl Buffalo Chicken Casserole with Blue Cheese
pasta, elbow macaroni
prefer whole wheat
or canola oil
minced, or to taste
trimmed and cut into 1-inch cubes
Preheat oven to 400Â°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.