Buffalo Chicken Casserole
- Number of Servings: 4
Ingredients
6 oz whole-wheat elbow noodles1 Tbsp canola oil1 1/2 medium carrots, sliced1 1/2 medium stalks celery, sliced1/2 large onion, chopped1 Tbsp minced garlic1 lb boneless, skinless chicken breast, cut into 1-inch cubes2 1/2 Tbsp cornstarch2 cups skim milk1/8 tsp salt2 1/2 Tbsp hot sauce1/4 cup reduced fat crumbled blue cheese
Preheat oven to 400°F.
Bring a saucepan 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 a 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
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Bring a saucepan 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 a 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
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 399.4
- Total Fat: 7.9 g
- Cholesterol: 73.2 mg
- Sodium: 538.2 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 5.9 g
- Protein: 38.6 g
Member Reviews