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Buffalo Chicken Casserole

September/October 2010

Your rating: None Average: 3.3 (697 votes)

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.



READER'S COMMENT:
"Seriously good! I doubled the blue cheese and Frank's Red Hot sauce and I used 2% milk, and it was awesome! My husband loved it and our 17 month old even had a few tastes from my plate and was licking her fingers and lips! I will...

63 Reviews for Buffalo Chicken Casserole

09/23/2010
Anonymous

A decent recipe, but I agree that it could use more Red Hot. Also, at first bite I felt like it was missing something -- added a touch of ranch dressing and voila! Much better. If I were ever to make it again I'd probably add some ranch when adding the Red Hot.

Comments
09/13/2010
Anonymous

I made this dish this weekend (for my husband, who LOVES hot wings), and we will put this one in the "keeper" file. It does need a little tweaking, however, because we found that the recipe called for way too much pasta (it barely fit in the recommended baking dish) and not enough hot sauce or bleu cheese. But otherwise, a great dish! (And maybe with less pasta, the added calories of additional bleu cheese won't hurt so much!)

Comments
09/12/2010
Anonymous

I loved this and ate it for many days, happily. I used less noddles and also less chicken, just because both amounts seemed like a lot. I used "Barilla Plus" noodles- they are supposed to be "multigrain". I think using these and just less of them prevented the "too pasta-y" taste. I also used more Frank's hot sauce then called for and also added in some extra hot sauce because I love spicy things. I kept the other things the same although honestly I think I added more of the celery and carrots, but not sure because I didn't measure it. I used some wonderful bleu cheese from Whole Foods, and actually used less than called for because this blue cheese was so strong and creamy. A little tweaking to the recipe and it was great!

Comments
09/10/2010

I will be making this dish tonight for the second time. The first time we added extra Franks Red Hot Sauce because it was a bit bland. After we did that it was much better. I also did not use all of the noodles that the recipe called for. I just eye balled what I thought a good amount was. My husband also requested that we add some more blue cheese. Perhaps melting the blue cheese in the sauce (as mentioned above), and then placing some on top will help give the dish more flavor. We will be adding calories this way, but we'll give it a shot!

Comments
09/01/2010
Anonymous

We really liked this dish. I did prepare it more like a Cooks Illustrated recipe. First, I sweated the carrots, onions and celery with a tsp of oil and pinch of salt, removed from pot, then added a Tbs of the oil and browned the chicken (seasoned with salt and pepper) in two batches. Added the garlic to 2nd batch of chicken and cooked for 30 seconds until fragrant, then returned vegetables and rest of chicken to pot and continued with the regular recipe. A drizzle of Franks before serving was essential, and I would probably increase the amount of Franks in the sauce next time. I also used regular pasta, but I could see how whole wheat could be too strong, so I'd try Ronzoni Healthy Harvest, which has a milder taste.

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