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.
Last night I made the Crock Pot Buffalo Chicken Sandwiches and we have plenty, plenty of left overs. What to make for lunch lunch today? Buffalo Chicken Tortilla Pizza! One of the many great recipes you can make with buffalo chicken.
Whole wheat tortilla
Left over Crock Pot Buffalo Chicken
Hot peppers (optional)
Blue Cheese Dressing
Preheat oven to 350 degrees.
Layer some buffalo chicken on top of tortilla, add shredded mozzarella cheese and peppers.
Bake for approximately 20 minutes.
Add some blue cheese dressing.
We have been kinda in a buffalo chicken mood lately and I have no idea why…hmm. Anyway, I was planning on making something totally different tonight, but I knew that I was going to be out all day running errands and meeting with my “other daughter” Bree for a nice lunch and I would not have the time nor the energy to cook. 🙂
This is one of the reasons why I like to do crock pot recipes. You just dump the ingredients set it on low and let it cook all day. By the time you get home, there’s dinner! I love it!
3 – 4 boneless skinless chicken breasts
1 – 17.5 oz bottle of Crystal Hot Sauce (as we like) or Franks Wing Sauce
1 package of Hidden Valley Ranch Salad Dressing Mix
2 tablespoons butter
Rolls (any type)
Place chicken breasts in crock pot. Add the ranch dressing mix and about 1/2 the bottle of hot sauce. Cover and cook on low for 6-7 hours.
Once the chicken is cooked, shred the chicken, add the butter and remaining hot sauce (wing sauce). Let the butter melt. Stir and serve on rolls.
My Star added some blue cheese salad dressing on top of his sandwich. You could even add some crumbled blue cheese. Enjoy!
Believe it or not, but this is the first time that we ever made this dish. I don’t why we never tried to make them, but these came out absolutely perfect. I love that we used Panko, as it give them a nice crispiness. We all just couldn’t get enough. They made great leftovers. Just reheat them in a pan. I apologize for the pictures, not the best…..still hinting for a new camera 🙂
1 1/2 – 2 pounds boneless skinless chicken breasts halved and cut into strips (or you can buy the pre-packaged tenders)
1 cup buttermilk
1/2 cup Crystal hot sauce (my personal favorite)
2 tablespoons butter
1 1/2 cups panko bread crumbs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons canola oil (you might need to add more)
Preheat oven to 300 degrees
In one bowl combine, panko, paprika, onion powder, garlic powder and pepper. In another bowl add the buttermilk. Dip chicken in the buttermilk and drain off excess. Dip in panko mixture.
Heat large skillet with 2 tablespoons canola oil, add chicken. Pan fry for approximately 5 minutes per side until cook through. Transfer to a rack on a baking sheet and keep warm in oven while working on the other batches of chicken.
Melt butter and add to the hot sauce. Place cooked chicken in a large bowl and pour hot sauce mixture over, toss gently.
Serve with a side of blue cheese dressing.
They were smoking hot, as you can see the steam coming off!