Buffalo and Blue Cheese Chicken Casserole
PREP TIME: 5 min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 8g||40%|
|Total Carbs 43g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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.
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.
Let casserole rest for 10 minutes before serving.
Buffalo and Blue Cheese Chicken CasseroleAdd Your Comment