Buffalo chicken casserole

Buffalo chiken casserole recipe

By admin
Published: December 1, 2012

• Yield: 4 Servings
• Prep: 35 mins
• Cook: 40 mins
• Ready In: 1 hr 15 mins

[two_third last="no"] What about a creamy buffalo chicken casserole on the dining table after a tiring day in the office? Why not …

Ingredients

• 2 cups elbow macaroni
• 1 pound chicken breasts boneless, skinless (cut into strips)
• 1 Tablespoon olive oil
• 1 cup skim milk
• 1/2 teaspoon salt to taste
• 1/2 teaspoon pepper to taste
• 8 ounces cheddar cheese grated
• 1/2 cup red hot sauce
• 1 cup carrots
• 1 cup celery chopped
• 1/2 cup sweet onion diced
• 2 oz pimentos sliced and drained
• 2 cloves garlic minced
• 1/2 cups blue cheese crumbled
• 1 Tablespoon parsley chopped & fresh (garnish)

Instructions

1. Preheat oven to 300°F.
2. Cook the elbow macaroni, drain, and then set aside.
3. Whip cornstarch and milk in a bowl.
4. On a medium heat, sauté garlic and onion, add the carrots and celery until softened. Add the chicken strips and cook until the chicken is turning brown
5. Add the mixture of cornstarch and milk, and add the salt and grated cheese.
6. Wait for the chicken mixture to boil in a medium heat with occasionally stirring to prevent it from sticking to the pot.
7. Remove the mixture from heat when it is already bubbly, and then add the hot sauce to it.
8. Put the macaroni in a 9×13 baking dish, and top it with the chicken mixture. Sprinkle blue cheese on top of the mixture.
9. Sprinkle the chopped fresh parsley on top of the casserole after baking it.
10. Serve
11. Enjoy

• Skill Level: Advanced