Buffalo and Blue Cheese Chicken Casserole


Buffalo and Blue Cheese Chicken Casserole

PREP TIME: 5min COOK TIME: 30min
Serves 8

  • 460
  • 28g
  • 1100mg
  • 8g
    Sat. Fat
  • 5g

Ingredients Ingredients


2 1/2 cupschicken stock

3 tbspolive oil

2 tbspbutter

2 cupscelery, chopped

1 cuponions, chopped

1 cupcarrots, diced

4 clovesgarlic, minced

4 tbspflour

1/2 cuphot sauce

12 ouncesmacaroni, cooked

1 cupblue cheese

1/2 cupsour cream

Step 1

Step 1


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

TIP: You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.

Step 1
Step 2

Step 2

Step 2


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

Step 3


Let casserole rest for 10 minutes before serving.

Step 3
Ta Da

Buffalo and Blue Cheese Chicken Casserole

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Rated 5/5 based on 2 customer reviews
Serves 8 https://www.perdue.com/recipeimages/80486_buffalo_blue_cheese_chicken_casserole_thumb.jpg https://www.perdue.com/recipeimages/80486_buffalo_blue_cheese_chicken_casserole_thumb.jpg

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