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Buffalo Chicken and Pasta Casserole

Posted by Peggy on September 16, 2012

Recipe: Buffalo Chicken Casserole


  • 12 ounces (4 cups) dry whole-wheat gobbetti (see above notes)
  • 2 tablespoons canola oil
  • 3 medium carrots, sliced
  • 3 medium stalks celery, sliced
  • 1 large leek, 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
  • 3-5 tablespoons hot sauce, preferably Frank’s Red Hot
  • 1 cup (about 6 ounces) crumbled Gorgonzola or blue cheese
  • 1/2 cup panko (Japanese bread crumbs)


  1. Preheat oven to 400 degrees.
  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, leeks and garlic (about 7-8 cups total) and cook until beginning to soften, about 5 minutes. Lightly season chicken with kosher salt, add to pot, and cook until no longer pink on the outside, 5 to 7 minutes.
  4. Whisk cornstarch and milk in a medium bowl; add to the pot. 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 3 tablespoons hot sauce. Taste and add kosher salt and additional hot sauce to taste. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture. Combine blue cheese and panko and sprinkle over casserole.
  5. Bake the casserole on the center rack of oven until breadcrumbs are golden brown, about 15 minutes. Remove, lightly tent with foil, and return to the oven and bake until it is bubbling, an additional 5-10 minutes. Let stand for 10 minutes before serving.

Number of servings (yield): 10 servings

Active Time: 55 minutes

Bake Time: 30 minutes

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