This was good and boyfriend loved it (but most men would!) As a caterer, I knew it would need more spice so I added 1 tsp poultry seasoning and 1 tbsp fresh thyme to the chicken veg mixture, together with 1 tsp more pepper an and dash more salt. 1 tbsp of dijon mustard would also be good. Doubled the amt of hot sauce and added several more ozs of blue cheese for finish, plus sprinkled with chopped celery leaves. It is a man-crowd pleaser.
Buffalo Chicken Casserole
From EatingWell: 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.
65 Reviews for Buffalo Chicken Casserole
I followed the recipe pretty much as written, with the exception of adding an extra tablespoon of Frank's hot sauce, and a little more blue cheese (about 7 oz as opposed to 4). My family loved it! I think next time I would maybe mix some blue cheese IN with the mixture rather than just sprinkle on top, and because we like Frank's so much, would maybe add a little extra of that, also. A definite keeper!
Having made this more than once, I've done a few simple things differently that I have found make this an AWESOME recipe! Key changes: 1) 9oz of whole wheat shells (vs 12oz elbow). 2) 1/2 bottle of Texas Pete Wing Sauce (vs 5 T hot sauce) plus a couple splashes of Frank Red Hot. 3) 2.5 cups of 2% milk (vs 4 cups). 4) Added 1/2 a packet of HV ranch mix to the sauce mixture as well as one can of diced tomatoes, drained. 5) Added chopped green pepper along with the celery, carrots, and opion. OMG this came out so delicious!! Thick, rich, and spicy but not super-insane spicy, just enough to feel a little burn. I tracked all of the nutritionals for the ingredients and this yields me 6 huge servings for around 400 cals each, although 7 or 8 servings are certainly realistic to bring down the calorie count. If you found this recipe bland, don't give up - there's a version for you that kicks ass!!!
I was compelled to write a review when I saw only 3.3 stars; if I could, I would give it 6! Anything "Buffalo Chicken" will draw the guys to the table. For the waist conscious ladies it has veggies, whole-wheat and low-fat milk! It was a hit in our house! The only thing I changed: I was cautious with the milk, thinking that different pasta might absorbe it differently, and I beleive I put in closer to 3 cups only. Might make the difference for those lacking the taste in the recipe. Thanks for turning a dip into a full-blown meal!
I dislike blue cheese, so I added a package of Ranch dressing mix into the milk/cornstarch solution. I also dotted the top with cream cheese and covered it in sharp shredded cheddar before I baked it. I omitted the carrots as well and added an extra tbsp of Frank's hot sauce. Next time I will add tomatoes with green chiles, I think.
Overall, very yummy!