BUFFALO CHICKEN CASSEROLE
The Southern Living Test Kitchen has a gift for turning some of our favorite foods into casseroles. Case in point: This recipe turns hot and spicy chicken wings into a warm and comforting meal that serves six hungry guests or family members. Simply combine buffalo chicken, loads of cheese (we like the flavorful combination of shredded Cheddar and crumbled blue), sour cream, and hearty pasta (penne is our pick). Then comes the heat with buffalo-style hot sauce. We added in chopped carrots and sliced celery for crunch and topped it off with a buttery panko breadcrumb seasoning. It's a versatile dish that is perfect for a game day appetizer, weekend lunch, or weeknight supper. Besides being delicious, this casserole can also be made ahead of time and reheated before serving.
Provided by Southern Living Editors
Categories Casserole
Time 45m
Yield Serves 6 (serving size: about 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside.
- While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish.
- Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.
BUFFALO CHICKEN CASSEROLE
Creamy and smooth with just a little bit of heat, this Buffalo Chicken Casserole is an easy dinner recipe that the whole family can enjoy!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
- In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
- Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
- Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 311.8 kcal, Carbohydrate 29.9 g, Protein 19.3 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 62.5 mg, Sodium 984.1 mg, Fiber 1.5 g, Sugar 3.3 g, UnsaturatedFat 3.4 g
BUFFALO CHICKEN-SAUSAGE CASSEROLE
A simple yet deliciously flavorful casserole that pretty much invented itself one evening in my kitchen!
Provided by EveryoneLovesaSprin
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE RICE:.
- Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
- Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
- FOR ONION/GARLIC MIXTURE:.
- Saute onion in olive oil for 3-4 minutes on medium heat.
- Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
- Preheat oven to 350 degrees.
- Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
- Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
- Bake uncovered for 25 minutes.
- Top individual servings with dollop of sour cream and fresh salsa.
Nutrition Facts : Calories 426.7, Fat 20.5, SaturatedFat 6.5, Cholesterol 30.4, Sodium 704.2, Carbohydrate 45.9, Fiber 6.4, Sugar 3.4, Protein 15.2
BUFFALO CHICKEN CASSEROLE
Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
- Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
- Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
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