I have been wanting to try and make a buffalo chicken casserole so awhile, but for some reason it never ended up on out table. Last week, I decided there had been enough screwing around, and it was time to come up with a yummy recipe. I really liked this recipe casserole. Nice and spicy!! You can scale down the heat depending on the level of heat your mouth can take. This re-heats nicely, but we sprinkled a few extra crumbles of blue cheese! Enjoy!
12 oz chicken breast, cut into small pieces
1 onion, diced
1 green bell pepper, diced
2 carrots, peeled and diced
2 stalks of celery, sliced
6 oz elbow noodles (we use corn pasta)
1 1/4 cup chicken broth
3 oz light cream cheese, room temperature
3/4 cup blue cheese crumbles
1/3 cup wing sauce (we use Frank's buffalo wing sauce)
1/8 cup flour (we use gluten free)
1 T olive oil
1 clove garlic, minced
1/2 tsp black pepper
1/2 tsp Cajun seasoning
Pre-heat oven to 350 degrees.
In a large skillet or pot, saute vegetables in olive oil till the onions and peppers are tender. While veggies and cooking, cook chicken in a small skillet and cook noodles according to package instructions. Set chicken and noodles aside when done. Add flour to veggies and stir to coat. Add broth and stir well. Allow mixture to simmer for about 5 minutes. Reduce heat. Add noodles and chicken. Stir well to incorporate all ingredients together. Mix in seasonings, hot sauce, and cream cheese. Pour into a 9X9 baking dish. Top with blue cheese crumbles. Bake, covered, for 30 minutes.