Buffalo Chicken Casserole
- Number of Servings: 8
Ingredients
4 Cups Milk- Skim or 2%1/3C Cornstarch1 large onion chopped2 cloves of garlic minced2 med sized carrots shredded2 stalks celery sliced1-1/2 to 2 lbs chicken breast no skim1 bottle Franks Red Hot Sauce6 oz Whole wheat pasta elbows
Cut up raw or partially frozen chicken into bite sized pieces. Maranate in Franks red hot sauce. Add pasta to boiling water and cook for 5 minutes. (Not until completely done.)
Sautee Onion celery, carrot, and garlic. When almost transluscent, add chicken and sauce.
In seperate bowl, add milk and cornstarch and stir well. I have added 2 tbsp of Ranch dressing just to add more flavor. Add milk to pan with chicken and bring to boil. Continue to boil and stir until thickened. Stir in more Franks red hot sauce if desired. Once pasta is ready and sauce has thickened, mix the two together (after draining pasta!) Pour into a 9X13 baking dish that has been sprayed with Pam. Bake at 400 degrees for 30 minutes. Remove from oven and let sit at least 10 minutes to thicken. Serve with a touch of lite sour cream if its a little too hot for your taste.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LISSCO.
Sautee Onion celery, carrot, and garlic. When almost transluscent, add chicken and sauce.
In seperate bowl, add milk and cornstarch and stir well. I have added 2 tbsp of Ranch dressing just to add more flavor. Add milk to pan with chicken and bring to boil. Continue to boil and stir until thickened. Stir in more Franks red hot sauce if desired. Once pasta is ready and sauce has thickened, mix the two together (after draining pasta!) Pour into a 9X13 baking dish that has been sprayed with Pam. Bake at 400 degrees for 30 minutes. Remove from oven and let sit at least 10 minutes to thicken. Serve with a touch of lite sour cream if its a little too hot for your taste.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LISSCO.
Nutritional Info Amount Per Serving
- Calories: 248.5
- Total Fat: 3.2 g
- Cholesterol: 42.6 mg
- Sodium: 1,252.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.0 g
- Protein: 20.0 g
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