Thursday, October 4, 2012

Buffalo Chicken Casserole

I made this recipe almost exactly (I didn't do celery because celery is gross)

This was one where I told my husband "I'm trying this!" and he looked at me unsure. Ha! He was pleasantly surprised that this was AWESOME.

12 ounces whole-wheat elbow noodles
2 tablespoons oil
3 medium carrots, sliced (I used a handful of shredded carrots)
3 medium stalks celery, sliced
1 large onion, chopped
1 tablespoon minced 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 tablespoons hot sauce, preferably Frank’s RedHot
3/4 cup crumbled blue cheese (about 4 ounces) (I may have used more than this)

Preheat oven to 400°F.
Bring a Dutch oven of water to a boil. (I used a plain pot...)
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. (Mine did not take this long! Check after 15)
Let stand for 10 minutes before serving.

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.

It was a huge hit around here! I'll bet you could make this Gluten Free if you used the right noodles!

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