Sunday, March 13, 2011

Buffalo Chicken Casserole

Buffalo Chicken Casserole

8 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours

* 12 ounces whole-wheat elbow noodles
* 2 tablespoons canola oil
* 3 medium carrots, sliced
* 3 medium stalks celery, sliced
* 1 large onion, chopped
* 1 tablespoon minced garlic
* 2 lbs MSF Chicken Strips or Chicken Grillers, cut into 1" cubes
* 1/3 cup cornstarch
* 4 cups low-fat milk
* 1/8 teaspoon salt
* 1/2 cup hot sauce, preferably Frank’s RedHot
* 1 1/4 cup crumbled blue cheese (about 4 ounces)


1. Preheat oven to 400°F.
2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
3. 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 til warm, 3-5 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.
4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
5. Bake the casserole until it is bubbling, about 30 minutes. 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.

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