Yes, another Buffalo Chicken recipe and it is a casserole dish! I love making casseroles. They are so simple and provide you with plenty of leftovers. It was a hit with my Star and said “you must make this again.”
4 chicken breasts (seasoned with salt, pepper & any other seasonings you may like)
1/2 box of penne or any type of pasta
1 cup + 1/2 cup buffalo sauce
4 oz cream cheese
2 tablespoons flour
2 1/2 cups milk
1 cup shredded mild cheddar cheese (or you could use blue cheese)
1 cup bread crumbs
1/2 stick melted butter
1 tablespoon dried parsley
Preheat oven to 375 degrees.
Begin by cooking pasta according to the directions on the package.
Bake chicken in the oven for approximately 20 minutes or until the juices run clear. Turn oven down to 350 degrees.
Shred chicken with fork.
Preheat a large skillet. Add the chicken, 1 cup of buffalo sauce and let it simmer.
Put milk in a sauce pan and warm at a low temperature until little bubbles form around the edges (make sure not to boil the milk).
Once milk is warm, add the flour and whisk until smooth. Add the cream cheese and the other 1/2 cup of buffalo sauce to the milk and whisk until smooth.
Spray 9 x 13 casserole dish with nonstick spray.
Pour 1/2 of the cooked pasta into the dish
Add the chicken
Top with remaining pasta and pour milk mixture over chicken and noodles, then top with shredded cheese
In a small bowl mix parsley, bread crumbs and melted butter. Sprinkle evenly over top and bake for 35-40 minutes or until hot and bubbly.