Buffalo Chicken Casserole

Buffalo Chicken Casserole

66 Reviews
From: EatingWell Magazine, September/October 2010

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.

Ingredients 8 servings

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  • 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
  • ⅓ cup cornstarch
  • 4 cups low-fat milk
  • ⅛ teaspoon salt
  • 5 tablespoons hot sauce, preferably Frank's RedHot
  • ¾ cup crumbled blue cheese (about 4 ounces)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
  5. Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.
  • 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.

Nutrition information

  • Per serving: 441 calories; 12 g fat(5 g sat); 5 g fiber; 47 g carbohydrates; 37 g protein; 33 mcg folate; 79 mg cholesterol; 9 g sugars; 0 g added sugars; 4,443 IU vitamin A; 4 mg vitamin C; 277 mg calcium; 2 mg iron; 636 mg sodium; 619 mg potassium
  • Nutrition Bonus: Vitamin A (89% daily value), Calcium (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, ½ low-fat milk, 3 lean meat, 1 fat

Reviews 66

February 01, 2017
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By: clare
Love this recipe! Quick easy and tasty. I use a little extra franks!
January 09, 2017
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By: Cathy
The Hot sauce overpowered any other flavor. The blue cheese wasn't tasted at all. I wouldn't waste time making it.
December 14, 2016
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By: Dawn
I sweet baby sweet baby Ray's buffalo wing sauce instead of franks hot sauce. I also pored some into my noodles so they wouldn't get dry and stick together. I didn't measure how much I used. Quite a bit though. I used mild cheddar cheese instead of blue cheese. And drizzled ranch dressing on top of that! My family loved it! This recipe made enough for two meals for the 5 of us! We love it!!
October 20, 2015
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By: EatingWell User
EVERYONE LOVED IT! I didn't read the reviews before I made this and I'm glad I didn't! I followed the directions to a T and it was really good. I made it for Monday night football for my sister, brother and husband and they all raved about it. They want me to make it again for our next football party. I am quite surprised at all of the negative reviews, but this was a TOUCHDOWN at our home! Pros: Flavorful and delicious Cons: A little labor intensive at the beginning, but worth it!
April 01, 2015
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By: EatingWell User
I made this before reading the reviews. I like things spicy so I added Red Pepper Chili Paste and red pepper flakes after I finished cooking the recipe. I agree that you don't need this much pasta and I used my blender for the cornstarch and milk and it was already frothy when I put it in, so it was nice and creamy after it boiled. Just finished and did a little taste test. It's tangy and my tongue is tingly. Try the chili paste folks.. I'm still leary of how healthy this really is.. But so far love it! it will be awesome tomorrow when everything sets.
February 26, 2015
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By: EatingWell User
This is awful This recipe is awful. The individual ingredients are great so you have to ask yourself, why it is so bad? Some things just don't mix well. Take this off the internet. Pros: it doesn't take long to make Cons: it is AWFUL - what a waste of food, I threw most of it away
January 02, 2015
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By: EatingWell User
What a disappointment Super excited to share this meal and I didn't because it's so boring! It needs some major tweaks; not sure that elbow mac is the way to go. Majority of the flavor is the noodles...none of the flavors really combined. Maybe use potato instead of mac? I like the idea of substituting 2 cups of milk for chicken broth but overall this is definitely NOT worth the effort.
September 01, 2014
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By: LeAnna Quartuccio
Some dishes are not meant to be light If you look up the full-fat version of this recipe, which calls for almost a full stick of butter, cream and nearly two pounds of cheese, you can see how this may not taste anywhere near that. This is bland, bland, bland. You just cannot lighten up a recipe like that. Pros: few ingredients, basic Cons: bland
August 24, 2014
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By: EatingWell User
Bland! Would never make this one again.