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1
Place the chicken breasts in a shallow pan or bowl with the buttermilk and 1 cup of Buffalo sauce.
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2
Cover with plastic wrap and allow to marinate in the refrigerator overnight.
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3
Grease a 9-by-13-inch baking dish and preheat the oven to 375F.
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4
Cook the pasta in a large pot of salted boiling water until al dente.
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5
Drain through a colander and set aside.
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6
Chop the chicken breasts into bite-size pieces (which will be easy, as the chicken is now super-tender) and discard the marinade.
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7
In a saucepan.
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8
heat 1 tablespoon of olive oil over high heat.
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9
Working in batches, add the chicken and sear it on all sides.
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10
If you want a bit more kick, feel free to add a dash of Buffalo sauce to the chicken toward the of the sear.
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11
Toss the chicken and the cooked pasta in the greased baking dish and set aside.
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12
Add 1 tablespoon of olive oil to a saucepan over high heat.
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13
Toss in the celery and onion and cook for 2 minutes, Add garlic (and yet another dash of Buffalo sauce for more spice, if desired) and saute for 30 more seconds.
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14
Remove vegetables from heat and add to the baking dish with chicken and pasta.
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15
Prepare the mornay sauce.
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16
Heat the milk and cream in a small saucepan over medium heat.
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17
As soon as the mixture starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.
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18
Place the butter in a medium saucepan and melt over medium heat.
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19
Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes.
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20
Slowly add the milk and cream mixture and stir constantly until the sauce thickens enough to evenly coat the back of a spoon-a finger drawn along the back of the spoon should leave a clear swath.
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21
Remove from heat.
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22
Add 1 cup of Buffalo sauce, salt, pepper, Cheddar cheese, and Buttermilk Blue and stir until smooth.
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23
Set aside.
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24
Add the mozzarella to the baking dish and toss together with the other ingredients so it is evenly distributed.
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25
Pour the mornay sauce over the contents of the baking dish.
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26
In a small bowl, toss together the remaining 1 tablespoon of olive oil, parsley, and panko breadcrumbs, then distribute over the top of the baking dish.
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27
Bake for 35 to 40 minutes, or until thick and bubbly.
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28
While the dish bakes in the oven, make the blue cheese sauce.
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29
Place Buttermilk Blue, buttermilk, sour cream or yogurt, mustard, salt, pepper, vinegar, and lemon juice in a blender and pulse a few times.
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30
Stir in the chives and parsley.
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31
Set aside until the pasta is done baking.
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32
Allow casserole to cool for 5 minutes before serving.
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33
Serve topped with blue cheese sauce.
