Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 223.2
  • Total Fat: 7.2 g
  • Cholesterol: 39.7 mg
  • Sodium: 470.0 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.3 g

View full nutritional breakdown of Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) calories by ingredient
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Introduction

A slightly more Paleo version of the Buffalo Chicken Mac N Cheese recipe http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2311198), replacing pasta with rice and upping the fat with thighs instead of breasts.
A slightly more Paleo version of the Buffalo Chicken Mac N Cheese recipe http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2311198), replacing pasta with rice and upping the fat with thighs instead of breasts.

Number of Servings: 9

Ingredients



    Chicken Thigh, 4 thigh, bone and skin removed *Flour, white, .125 cup
    *Pomi Chopped Tomatoes - 1/2 cup, 2 serving (remove)
    Pepper, red or cayenne, 1 tsp
    *Colby and Monterey Jack Cheese shredded, 0.66 cup
    Blue Cheese, 0.25 cup, crumbled, not packed
    *Organic White Basmati Rice, 1.25 cup
    Wild Rice, .5 cup
    Milk, 1%, 1.75 cup
    *Bacon fat, .66 tbsp
    *Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg, 1 tsp
    Celery, raw, 1.25 cup, diced
    Onions, raw, 1 cup, chopped)
    Garlic powder, 2 tsp
    Butter, unsalted, 2 pat (1" sq, 1/3" high)
    *Frank’s Original Red Hot Sauce, 12 tsp
    Cauliflower, raw, 1.5 cup
    Water, tap, 3.75 cup (8 fl oz)

Tips

Use fresh garlic if you have it; add in last 1 min of onion/celery sauteeing.


Directions

(Very slightly adapted from CHEF_MEG's recipe)

Cook rice according to directions (if your wild says it takes longer than your white, don't worry too much about it, maybe give it a tiny bit longer and a tiny bit more water than the recipe calls for). Remove from heat and set aside, unopened.

Cook chicken (if you use leftover your sodium and fat will be lower) - dip in salted/peppered flour and fry in bacon fat about 4 mins each side. Do not crowd the pan; do batches if necessary. When browned, pour in broth, lower heat, and cover. Cook 25-30 mins or to taste. Let chicken cool enough to be chopped or shredded (remove any visible fat globs).

Preheat the oven to 375 degrees F.
Coat a large square casserole dish with cooking spray.

Place the cauliflower into a microwave safe dish, and cook on high 1-2 minutes.

Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.

Cook for about four minutes, until the vegetables are soft, then add the cayenne pepper, garlic powder, and tomatoes to the pan, stir to combine, then add the flour.
Stir constantly for one minute, then slowly pour in the milk while stirring. Turn off heat once blended.

Fluff the rice, which has been sitting (without the lid taken off!) off the heat since finishing.

Mix the rice, cauliflower, chicken, and Frank's Red Hot sauce.

Pour into the baking dish, then top with the tomato sauce (let it get underneath and around the sides a bit) and then cover with the cheese- I did part of it with monterey jack on top and part with bleu crumbles, to accomodate a pickier eater.

Bake uncovered for 20 minutes or so, until nicely bubbling and cheese is slightly browned. Serve immediately.

Serving Size: Makes 9 approx-1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user GYPSYGOTH.

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