Buffalo Chicken Casserole with pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
9 ounces whole-wheat elbow noodles 2 tablespoons olive Oil 3 medium carrots, sliced 3 medium stalks celery, sliced 1 bell pepper, diced 8 oz diced tomatoes 1 large onion, chopped 4 garlic cloves 1/2 packet Hidden Valley Ranch 3 boneless, skinless chicken breast, trimmed and cut into 1-inch cubes 1/4 cup cornstarch 2.5 cups low-fat milk 15 tablespoons hot sauce, preferably Frank’s RedHot 3 blue cheese laughing cow wedges 1/4 cup crumbled blue cheese (about 4 ounces)
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, pepper, 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 laughing cow blue cheese wedges and hidden valley ranch packet. 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
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARY1627.
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, pepper, 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 laughing cow blue cheese wedges and hidden valley ranch packet. 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
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARY1627.
Nutritional Info Amount Per Serving
- Calories: 443.4
- Total Fat: 7.9 g
- Cholesterol: 79.6 mg
- Sodium: 1,825.8 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 7.2 g
- Protein: 39.3 g
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