janis richBuffalo and Blue Cheese Chicken Casserole
In The Refrigerated Meat Case
Buffalo and Blue Cheese Chicken Casserole
In The Refrigerated Meat Case
PREP TIME: 5min COOK TIME: 30min
Serves 8
- 460
Calories - 28g
Protein - 1100mg
Sodium - 8g
Sat. Fat - 5g
Sugar 
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
Step 1
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
TIP: You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.
Step 2
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.
Step 3
Serve
Let casserole rest for 10 minutes before serving.
60 MIN
