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.
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.
66 Reviews for Buffalo Chicken Casserole
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.
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.
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.
Bland! Would never make this one again.