Just the other day (or was it week??) my sister sent me a recipe for a Buffalo Chicken Casserole. I looked at the recipe and realized that we had already made this months ago and I still had not posted it. Being that Jessi and I have been running around like crazy trying to complete all of our Christmas shopping before leaving to Key Largo on Friday some posts have been slipping away. That and the fact that we've been getting sucked in to a lot of streaming Netflix movies. Netflix makes you lazy. But we have not stopped cooking which is the root of food blogging and the important thing. And Jessi ran her first marathon last weekend, so we're glad all that training is over with.
Its been stupid-cold here in Charlotte and Jessi and I can't wait to get down to the Keys. It supposed to be in the 70's so it's going to be a nice break from current conditions outside which tends to hover around 30 all day. This casserole was really good however Jessi suggests adding less noodles and I suggest adding less noodles and more cheese—but I love cheese.
The casserole tastes best with good, creamy blue cheese. Modified from Eating Well. Lots of noodles - could use a bit less (or a bit more of everything else). Some good spice - if you don't like it hot, use 3 tbsp of hot sauce instead of 5. Makes a lot! Probably about 8-10 servings, which was good for us b/c we froze a bunch for future last minute meals. Takes about 1.5 hrs+ total, so plan ahead (active time is about 45 mins).
- 12 ounces whole-wheat elbow noodles
- 2 tablespoons canola oil
- 3 medium carrots, sliced
- 3 medium stalks celery, sliced
- 1 large onion, chopped
- 2 cloves minced garlic
- 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
- 1/3 cup cornstarch
- 4 cups skim milk
- 1/8 teaspoon salt
- 5 tablespoons hot sauce
- 1 and 1/4 cup crumbled blue cheese, divided (about 6 ounces)
- Preheat oven to 400°F.
- Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
- Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, stirring occasionally (about 5 minutes).
- Add chicken and cook until no longer pink on the outside, stirring occasionally (5 to 7 minutes).
- Meanwhile, whisk cornstarch and milk 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.
- Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with 1 cup of the blue cheese.
- Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes. Sprinkle with remaining blue cheese and serve.