Buffalo Chicken Casserole

Buffalo Chicken Casserole

Buffalo Chicken Casserole Recipe

Our family loves to eat some buffalo chicken wings.  We have fried, grilled, and baked them.  I was craving wings one day and didn’t want to get off my booty to go to the store.  I always have Chicken breasts on hand. It thaws quickly and is easy to throw in any kind of casserole.  On this particular day I thought I could mix together the hot sauce, blue cheese, celery, and chicken flavors. So I got to work………

That night I had a Girl Scout function.  One of my scouts is also a fan of Buffalo wings and wanted the recipe.  So I had to make a recipe up for her.(she shared a great recipe with me for dog treats)

This recipe is also a part of the “Spice is Nice and Some Like it Hot” theme for Sunday Supper. Below you will find some great spicy recipes from my friends from Sunday Supper.

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Buffalo Chicken Casserole RECIPE:

12 ounce bottle wing sauce (reserve 1/2c)

3-4 boneless chicken breasts

1 package pasta (I used rotini)

6 stalks celery chopped

4 tbsp butter

4 tbsp flour

3 cups milk,

8 oz Monterey jack cheese

1 pkg crumbled blue cheese

Directions:

Marinate chicken in wing sauce (reserve 1/2cup for the sauce) for a few hours or overnight. Bake at 375 for about an hour or until fully cooked. Boil water and cook pasta. While cooking pasta melt butter in a large deep skillet or Dutch oven. Once melted stir in flour and let brown for a few minutes. Pour in milk and Monterey jack cheese and still until thick and creamy. Stir in wing sauce, chicken, pasta, and celery. Serve with crumbled blue cheese on top.

Buffalo Chicken Casserole_

Buffalo Chicken Casserole
Author: 
Recipe type: dinner, casserole
 
Ingredients
  • 12 ounce bottle wing sauce (reserve ½c)
  • 3-4 boneless chicken breasts
  • 1 package pasta (I used rotini)
  • 6 stalks celery chopped
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups milk,
  • 8 oz Monterey jack cheese
  • 1 pkg crumbled blue cheese
Instructions
  1. Marinate chicken in wing sauce (reserve ½cup for the sauce) for a few hours or overnight. Bake at 375 for about an hour or until fully cooked. Boil water and cook pasta. While cooking pasta melt butter in a large deep skillet or Dutch oven. Once melted stir in flour and let brown for a few minutes. Pour in milk and Monterey jack cheese and stir until thick and creamy. Still in wing sauce, chicken, pasta, and celery. Serve with crumbled blue cheese on top.

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