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Buffalo Chicken Casserole Recipe

   
 

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     Buffalo Chicken Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 pound boneless chicken breast
1 tablespoon Olive Oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked elbow macaroni
2 10.5oz cans 98% fat free cream of chicken soup
1 14.5oz. can low sodium chicken brooth
1 cup skim or low fat milk
8 oz. package reduced fat grated cheddar cheese
 
1/2 cup Frank's Original Red Hot Sauce
1 cup celery, chopped (about 3 stalks)
1/2 cup sweet onion, diced (about 1 small onion)
2 oz. can sliced pimentos
2 cloves garlic, miced
1/2 teaspoon salt
1/3 cup crumbled blue cheese

Instructions
Preheat oven to 350 degrees Fahrenheit. Line a medium baking sheet with tin foil and spray with non- stick cooking spray. Place clean chicken on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 mins until chicken is cooked thoroughly and no longer pink in the center. Remove from oven to cool slightly. once cool, shred chicken using two forks to pull chicken apart.
Combine all ingredients including shredded chicken in a large bowl; stir to combine. Pour into a 9 x 13 inch pan and bake uncovered at 350 degrees Fahrenheit for 1 hour.
Let cool for 5-10 mins before serving. Top with crumbled blue cheese (you may replace cooking chicken with 2 1/2 cups cooked chicken such as store bought rotisserie chicken) This can be made a day ahead of time and refrigerated until ready to back. To freeze casserole, bake in a over and freezer safe pan and let cool completely before freezing. cooke from frozen at 350 degrees for about 60-70 mins. until center is heat through.


Originally Submitted
1/29/2014





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