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Buffalo Chicken Casserole

November 4, 2009

Good Morning!

Fall is a great time for casseroles…why, you ask?  Well because everything gets dumped into one dish and turns out warm and bubbly and delicious!  Here’s one to try; it’s kind of a mix between mac ‘n cheese and a regular casserole dish.

You will need:

  • 1/2 lb whole wheat penne
  • 1/2 lb of chicken breast, cut into bite-sized pieces
  • 1 small onion, chopped
  • 1/2 c frozen chopped spinach
  • 1/2 c frozen peas
  • 1/4 c hot wing sauce
  • 3 T margarine
  • 3 T flour
  • 2 1/2 c milk
  • 2 c grated cheese (I used a mix of cheddar and jack)
  • 1/2 t garlic powder
  • 1 t cayenne pepper
  • 1/2 t nutmeg
  • Salt & pepper to taste
  • 3/4 c bread crumbs

Then you…

  1. Bring water to boil for pasta.  Cook 2 minutes less than suggested time (pasta will cook further while baking).
  2. Spray a baking dish with pam. Preheat oven to 350.
  3. In a medium skillet, cook the chicken with the onion until just about cooked through.  Add the spinach and cook till warm. Toss with hot wing sauce.
  4. In a large sauce pan, melt the margarine.  Add the flour and stir well to combine.
  5. Add 1 c of milk and stir till smooth.  Add remaining milk and allow to come almost to a boil, as mixture thickens.  Add spices and salt and pepper.  Add cheese and stir until melted and smooth.
  6. Mix chicken, onion and spinach mixture into the cheese sauce.  Add the peas.
  7. Drain the pasta and stir into the cheese sauce.
  8. Pour into prepared baking dish and top with bread crumbs
  9. Bake about 30 minutes or until edges turn golden and the dish is hot and bubbly!

20091102 Buffalo Chick Casserole 01

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2 comments

  1. Just made this! I used corn instead of peas. It was sooo tasty! Any reason for not adding more spinach?


    • Nope! I only had that much spinach on hand at the time. As long as you got all the extra water out, you could use as much as you wanted. It would also ramp up the nutrients in the dish.



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