Buffalo Chicken Casserole Recipe

Name: Buffalo Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts; 1 Tablespoon Olive Oil; 1/2 teaspoons Salt; ⅛ teaspoons Pepper; 2 cups Uncooked Elbow Macaroni; 2 cans (10.5 Oz. Each) 98% Fat Free Cream Of Chicken Soup; 1 can (14.5 Oz. Can) Low Sodium Chicken Broth; 1 cup Skim Or Low-fat Milk; 8 ounces, weight Reduced Fat Grated Cheddar Cheese; 1/2 cups Frank's Original Red Hot Sauce (or Similar); 1 cup Celery, Chopped (for 1 Cup You'll Need About 3 Stalks); 1/2 cups Sweet Onion, Diced (for 1/2 Cup You'll Need About 1 Small Onion); 1 jar (2 Oz. Size) Sliced Pimentos, Drained; 2 cloves Garlic, Minced; 1/2 teaspoons Salt; ⅓ cups Crumbled Blue Cheese Or Gorgonzola For Serving (optional); 1 Tablespoon Fresh Parsley, Chopped For Serving (optional)

Servings: persons

1 pound Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1/2 teaspoons Salt
⅛ teaspoons Pepper
2 cups Uncooked Elbow Macaroni
2 cans (10.5 Oz. Each) 98% Fat Free Cream Of Chicken Soup
1 can (14.5 Oz. Can) Low Sodium Chicken Broth
1 cup Skim Or Low-fat Milk
8 ounces, weight Reduced Fat Grated Cheddar Cheese
1/2 cups Frank's Original Red Hot Sauce (or Similar)
1 cup Celery, Chopped (for 1 Cup You'll Need About 3 Stalks)
1/2 cups Sweet Onion, Diced (for 1/2 Cup You'll Need About 1 Small Onion)
1 jar (2 Oz. Size) Sliced Pimentos, Drained
2 cloves Garlic, Minced
1/2 teaspoons Salt
⅓ cups Crumbled Blue Cheese Or Gorgonzola For Serving (optional)
1 Tablespoon Fresh Parsley, Chopped For Serving (optional)

1
Preheat oven to 350 F. Line a medium baking sheet with tin foil and spray with non-stick cooking spray.
2
Place clean chicken breasts on the baking sheet.
3
Drizzle with olive oil and sprinkle with salt and pepper.
4
Bake for 40-45 minutes until chicken is cooked thoroughly and no longer pink in the center.
5
Remove it from the oven to cool slightly.
6
Once cool, shred chicken using two forks to pull chicken apart.
7
Combine all ingredients (except the last two ingredients which are for serving/garnish) including shredded chicken in a large bowl.
8
Stir to combine.
9
Pour into a 9x13 pan and bake uncovered at 350 F for 1 hour.
10
Then remove it from the oven and let it cool for 5-10 minutes before serving.
11
Top with crumbled blue cheese or gorgonzola and parsley.
12
Notes: You may replace cooking the chicken with 2 1/2 cups cooked chicken such as a store bought rotisserie chicken or leftover cooked chicken you may already have on hand.
13
This can be made a day ahead of time and refrigerated until ready to bake.

1044

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, 1 Tablespoon Olive Oil, 1/2 teaspoons Salt, ⅛ teaspoons Pepper, and more.

Yes, Buffalo Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Casserole

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