Buffalo Chicken Noodle Casserole Recipe 455

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BUFFALO CHICKEN NOODLE CASSEROLE RECIPE - (4.5/5)



Buffalo Chicken Noodle Casserole Recipe - (4.5/5) image

Provided by gpawilson

Number Of Ingredients 9

12 ounce(s) whole-wheat elbow noodles 2 tablespoon(s) canola oil
3 medium carrots, sliced
3 stalk(s) celery, sliced
1 large onion, chopped
1 tablespoon(s) minced garlic
2 pound(s) boneless, skinless chicken breast, trimmed and cut into 1-inch cubes 1/3 cup(s) cornstarch
4 cup(s) low-fat milk
1/8 teaspoon(s) salt
5 tablespoon(s) hot sauce, preferably Frank's RedHot 3/4 cup(s) (about 4 ounces) crumbled blue cheese

Steps:

  • 1. Preheat oven to 400 degrees F. 2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse, and set aside. 3. Heat oil in the pot over medium heat. Add carrots, celery, onion, and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce. 4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.

BUFFALO CHICKEN PASTA BAKE



Buffalo Chicken Pasta Bake image

Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can't be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cubed
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3/4 cup finely chopped red onion
4 garlic cloves, minced
3/4 cup blue cheese salad dressing
3/4 cup mayonnaise
1/2 cup Louisiana-style hot sauce
1-1/2 cups shredded Swiss cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Steps:

  • Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 45g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 586mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 16

12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
  • In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
  • Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
  • Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
  • Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

Nutrition Facts : Calories 390, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 0 g

CREAMY BUFFALO CHICKEN CASSEROLE



Creamy Buffalo Chicken Casserole image

Categories     Dinner

Yield 6

Number Of Ingredients 11

4 boneless skinless chicken breasts (cooked and shredded)
1/2 cup buffalo sauce
3/4 cup plain Greek yogurt
1/2 cup ranch dressing
1/2 cup cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup Italian bread crumbs
1 1/2 cups mozzarella cheese
4-5 cups cooked white rice
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined.
  • Spray a 9x9 or 13x9 inch pan with non stick cooking spray.
  • Spread the mixture out, in the greased pan.
  • Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese.
  • Place in the oven and bake for 20-25 minutes.
  • Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top.
  • Remove from oven and serve over white rice, and garnish with a pinch of black pepper.

Nutrition Facts : Servingsize 1 serving, Calories 2099 kcal, Fat 90 g, SaturatedFat 28 g, Cholesterol 124 mg, Sodium 2789 mg, Carbohydrate 234 g, Sugar 12 g, Protein 78 mg

CHEESY BUFFALO CHICKEN CASSEROLE



Cheesy Buffalo Chicken Casserole image

If you love Buffalo chicken and cheese, you will love this recipe!

Provided by AddisonsMommy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (14 ounce) package chicken tenders
1 (8 ounce) package cream cheese, softened
½ cup ranch dressing
⅓ cup Buffalo wing sauce
2 tablespoons water
2 cups shredded Colby Jack cheese
2 cups cooked rice
2 cups shredded sharp Cheddar cheese
2 cups crushed corn chips (such as Tostitos®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
  • Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
  • Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Nutrition Facts : Calories 656.5 calories, Carbohydrate 30.8 g, Cholesterol 125.3 mg, Fat 46.2 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 22.2 g, Sodium 1112.7 mg, Sugar 1.1 g

CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

Steps:

  • Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  • In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  • Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g

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  • Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
  • Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.
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