Tag Archives: Chicken casserole

Buffalo Chicken Casserole


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.


Creamy Chicken Artichoke and Mushroom Bake


I had mushrooms and artichokes and created this dish. You might think it is a strange combination, but it is yummy! Nice and creamy with a little tang from the artichokes. It creates a great sauce with plenty left over, in which I am considering making it into a dip or even this would be great to add to cooked pasta or rice. Once I figure out what I am going to use this sauce for, I will post the recipe.


4 large boneless skinless chicken breasts
1 Package of sliced mushrooms
1 Can Campbells cream of mushroom soup
1 Can Artichokes (drained and cut into bite size pieces)
3/4 Cup Hellman’s Mayonnaise
1/2 Cup Chicken Stock
3/4 Cup grated Parmesan cheese
1 Pinch garlic powder

Preheat oven to 375 degrees.

Grease a 9 x 13 baking dish and place chicken breasts. Whisk together soup, mayonnaise, chicken stock, Parmesan cheese and garlic. Gently stir in the artichokes and mushrooms.

Pour mixture evenly over the chicken breasts.

Bake for 45 minutes. If you have smaller chicken breasts, adjust your cooking time (probably will only need to bake for 30 minutes).