Buffalo Chicken Casserole

Inspired by Eating Well’s Buffalo Chicken Casserole.

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It can’t be denied that one of the greatest food pairings ever found was the spicy buffalo chicken and the stinky bleu cheese.

Another great invention in the cooking world is the casserole.

So why not combine the two?

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Heck, yes.

Ingredients
  • 10 ounces quinoa pagoda noodles
  • 2 tablespoons olive oil
  • 3 large carrots, sliced
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • 1/3 cup cornstarch
  • 3 cups plain soymilk
  • 1/8 teaspoon salt
  • 5 tablespoons hot sauce (Cholula)
  • 1 cup crumbled gorgonzola (about 5 ounces)
Preparation
  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 and set aside.
  3. Heat oil in the pot over medium heat. Add carrots, 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 soymilk 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 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.

Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain and set aside.

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Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes.

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Add chicken and cook until no longer pink on the outside, 5 to 7 minutes.

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Whisk cornstarch and milk in a medium bowl; add to the pot along with salt.

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{New whisk from Foodbuzz Festival swag bag!}

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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.

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Remove from the heat and stir in hot sauce.

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Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish.

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Top with the chicken mixture; sprinkle with blue cheese.

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{Executive decision: add a little more hot sauce!}

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Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

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Shhh! Don’t tell anyone but this is basically an adult version of mac n’ cheese!

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I highly recommend beer with this meal. We went with a local Oktoberfest brew.

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I also made a side salad for a few more veggies.

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For next time:

  • More cheese!
  • Maybe add bacon?
  • Maybe add chopped spinach for added veggies in the casserole?

As is, I give this a B+ with serious A potential.

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For the calorie conscious, my version racked up 365 calories for 1/8th of the casserole. Plus salad and a small beer, this rolled out to be a legit 500 calorie dinner.

Make again? Yes please!

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8 Responses

  1. Leah, that sounds incredible! Would have to make it for girls night in with my Mum, because my husband won’t touch blue cheese. 🙂

  2. looks yummy leah – great idea – I’ve made the buf chicken calzone……anything ‘casserole’ is a winner in my book!

  3. I love anything “buffalo”! Hot sauce belongs on everything. I like that this has veggies in it. I wish I could handle warm blue cheese, but so far I only like a sprinkle of it on a salad. I guess I’m just a ranch girl. I made buffalo chicken mac and cheese a few months ago from we are not martha’s recipe. Perhaps this is a healthier version!

  4. This is totally up my alley! I love buffalo wings and blue cheese. Having some veg (and I agree spinach) would make it a “less guilty” casserole. Of course as a cheese girl, I agree with you…more cheese = better!

  5. seriously have to try this…

  6. you are an evil, evil, evil, terrible (read: PHENOMENAL) GENIUS! 🙂

  7. Sounds great! I made buffulo chicken meatloaf once and it went over well so I’ll try this next!

  8. Made this last night. I added in the spinach, cheddar & asiago cheese and bacon. I also used trottole noodles and regular milk. Only used 5 tablespoons of hot sauce and more maybe would have been better. Otherwise, it was fantastic and I have tons of leftovers for lunch.

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