Buffalo and Blue Cheese Chicken Casserole
2 Reviews
Buffalo and Blue Cheese Chicken Casserole
2 Reviews
In the fresh meat case
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Prep Time: 5 min
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Cook Time: 30 min
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Serves 8
- 460
Calories
- 28G
Protein
- 1100MG
Sodium
- 8G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
2 1/2 cups chicken stock
3 tbsp. olive oil
2 tbsp. butter
2 cups celery, chopped
1 cup onions, chopped
1 cup carrots, diced
4 cloves garlic, minced
4 tbsp. flour
1/2 cup hot sauce
12 oz. macaroni, cooked
1 cup blue cheese
1/2 cup sour cream
Saute
Preheat oven to 375°F. Spray a casserole or baking dish with cooking spray. In a large pot or Dutch oven, heat the olive oil and butter over medium high heat. Add the celery and cook for 2 to 3 minutes until slightly softened. Add the onions, carrots and garlic. Cook an additional 2 to 3 minutes. Whisk flour into the vegetable mixture. Cook about 1 minute to remove the raw flour taste. Whisk in chicken stock and red-hot sauce. Continue whisking until sauce comes to a boil and has thickened like a gravy (if sauce is too thick, add a little more chicken stock).
TIP You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.
Saute
Preheat oven to 375°F. Spray a casserole or baking dish with cooking spray. In a large pot or Dutch oven, heat the olive oil and butter over medium high heat. Add the celery and cook for 2 to 3 minutes until slightly softened. Add the onions, carrots and garlic. Cook an additional 2 to 3 minutes. Whisk flour into the vegetable mixture. Cook about 1 minute to remove the raw flour taste. Whisk in chicken stock and red-hot sauce. Continue whisking until sauce comes to a boil and has thickened like a gravy (if sauce is too thick, add a little more chicken stock).
TIP You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.
Combine
Remove Dutch oven from heat. Add in cooked macaroni, blue cheese and sour cream. Toss to coat. Fold in chicken strips. Transfer chicken and macaroni to a prepared baking dish. Bake in a preheated oven for 20 minutes until bubbly and golden on top. Let casserole rest for 10 minutes before serving.
Combine
Remove Dutch oven from heat. Add in cooked macaroni, blue cheese and sour cream. Toss to coat. Fold in chicken strips. Transfer chicken and macaroni to a prepared baking dish. Bake in a preheated oven for 20 minutes until bubbly and golden on top. Let casserole rest for 10 minutes before serving.
Serve
Let casserole rest for 10 minutes before serving.
Serve
Let casserole rest for 10 minutes before serving.
Buffalo and Blue Cheese Chicken Casserole
5 
Too bad you can't print the recipe without printing a whole book wasting all your paper and ink. Perdue is the only chicken I will buy and would like to have some of these recipes....but won't print with all the garbage on the page. Why can't you just put an easy recipe that you can print on here?????
janis rich
Would be nice if I could print the recipe. Did I miss printing instructions?
Phyllis Sochrin