Saturday, January 14, 2012

Buffalo Chicken Casserole

This is a FAVORITE with my family, especially the kids.

It gives you the taste of chicken wings but in a much healthier way.
You're cutting out the deep frying and adding lots of veggies.

Olive oil
4 chicken breasts cooked and chopped
Salt & pepper to taste
1 med. onion, chopped
2 carrots, peeled & sliced
2 stalks celery, chopped
2 cloves garlic, diced
3 TBSP butter
3 TBSP flour 
2 cups chicken stock
1/4 hot sauce ( we like Frank's)
1 1/2 cups shredded cheese (cheddar or mozz)

Topping: Boxed biscuits made according to directions.
You may need milk or an egg depending on what you choose.
I've used Jiffy & Bisquick (and also Jiffy Cornbread)
If you use the cornbread use water when you make it.

Saute the carrots, onions and celery in olive oil until tender.
Add garlic, salt and pepper.  When veggies are tender push them to the
sides of the pan.  Add the butter & flour and cook about 1 min. 
Add stock and hot sauce and bring to a bubble.
Add chicken to the pan. Season with S&P. Simmer until thickened.
Pour chicken mixture into casserole dish.
~Make biscuits or cornbread and add shredded cheese to it.
Spread over top of chicken.
Bake at 375 about 25 min. until golden & bubbly.


Saints Rule! said...

This looks so yummy! I think I will be making a trip to the store today for supplies! Thanks so much!

Patti P. said...

Renee, we too love buffalo chicken and this recipe looks so good, I have chicken thawing in the fridge and all of these ingredients, so may give it a try tonight, Thanks so much! Have a great weekend.