Recipe: Buffalo Chicken Casserole

Since my sister and her fiance are in the process of moving into their new house (!!!!!), I decided to make a casserole for them so they didn’t have to worry about dinner for a couple of days. I’ve made this before for my sister and she loves it, and her fiance loves wing sauce, so I figured this would be the perfect dish for the two of them.

Buffalo Chicken Casserole

– 12 ounces whole-wheat elbow noodles
– 2 tablespoons canola oil
– 3 medium carrots, sliced
– 3 medium stalks celery, sliced
– 1 large onion, chopped
– 1 tablespoon minced garlic
– 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
– 1/3 cup cornstarch
– 4 cups low-fat milk
– 1/8 teaspoon salt
– 5 tablespoons hot sauce, preferably Frank’s RedHot
– mozzarella cheese

1. Preheat oven to 400°F.
Bring a pot of water to a boil. Cook chicken, then set aside in order to shred in mixer. Cook noodles in the same water until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.

2. Heat oil in a skillet over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add shredded chicken.

3. Whisk cornstarch and milk in a medium bowl; add to the skillet 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.

4. Remove from the heat and stir in hot sauce.

5. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture.

6. Bake the casserole until it is bubbling, about 30 minutes. Sprinkle with mozzarella cheese and bake until cheese is melted.

7. Let stand for 10 minutes before serving.

Per serving: 441 calories; 12 g fat (5 g sat, 5 g mono); 79 mg cholesterol; 47 g carbohydrates; 0 g added sugars; 37 g protein; 5 g fiber; 671 mg sodium; 619 mg potassium.