October Healthy Recipe: Buffalo Chicken Casserole
Ingredients:

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

Directions

• Preheat oven to 400 degrees F
• 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.
• Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
• Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.