Buffalo Chicken Casserole Recipe 465 Food

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside.
• While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish.
• Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.

BUFFALO CHICKEN CASSEROLE

Steps:

• Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
• Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
• Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375, spray 9x11 pan with cooking spray.
• Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
• Remove from pan.
• Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
• Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
• Add chicken and vegetables to the sauce.
• Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
• Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.