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Buffalo Chicken Casserole

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s.

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.
RECIPE INGREDIENTS
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 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
3/4 cup  crumbled blue cheese (about 4 ounces)
Buffalo Chicken Casserole Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°F.


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.


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. Let stand for 10 minutes before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Nutrition Facts per Serving
Yield:   8 servings
Calories: 441
Fat. Total: 12g
Protein: 37g
Carbohydrates, Total: 47g
Fat, Saturated: 5g
Fiber: 5g
Cholesterol: 79mg
Sodium: 671mg
% Cal. from Fat: 24%
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