Friday, August 30, 2013

Buffalo Chicken Casserole

Buffalo Chicken Casserole

Buffalo sauce is one of my favorite spicy flavors, which makes sense because I have an absolute love of all things spicy. I am lucky that my husband and daughters like spicy things as well, not as spicy as I like, but at least they like spicy things.

I am always keeping an eye out for spicy recipes that the whole family will enjoy and this was one of them. It had great flavor without being too spicy for my girls. As an added bonus this casserole reheated well.

Buffalo Chicken Casserole
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1/8 teaspoon pepper
2 cups uncooked elbow macaroni
2-10.5 ounce can 98% fat free cream of chicken soup
1-14.5 ounce can low sodium chicken broth
1 cup fat free milk
8 ounces reduced fat cheddar cheese, shredded
1/2 cup Frank's Original Red Hot Sauce
1 cup celery, chopped (about 3 stalks)
1/2 cup onion, diced
4 ounces diced pimentos
2 cloves garlic, minced

Preheat oven to 350 degrees. Line a baking sheet with a silpat or use tin foil sprayed with cooking spray. Place chicken on baking sheet, drizzle with olive oil and sprinkle with pepper. Bake for 40-45 minutes or until chicken is cooked. Remove from oven and cool slightly. Once slightly cool, shred chicken using two forks to pull chicken apart.

Transfer chicken to a large bowl, combine with remaining ingredients, stirring to mix. Pour mixture into a 9x13 pan and bake uncovered at 350 degrees for 1 hour.

Let cool for 5-10 minutes before serving.

Can be made a day ahead of time and refrigerated until ready to bake.
Can be frozen. Cook in a freezer safe pan and let cool completely before freezing. Cook from frozen at 350 degrees for about 60-70 minutes or until center is heated through.

Serves: 6
Calories: 397
Total Fat: 9.8g
   Saturated: 3.5g
   Polyunsaturated: 0.6g
   Monounsaturated: 1.7g
   Trans: 0g
Cholesterol: 63.3mg
Sodium: 1764.3mg
Potassium: 100.3mg
Total Carbs: 41.4g
   Dietary Fiber: 2.7g
   Sugars: 5.9g
Protein: 32.7g
Vitamin A: 19%
Vitamin C: 4.2%
Calcium: 21%
Iron: 12.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from bake your day.



  1. Sodium: 1764.3mg - eeeek!
    Recommendations to lower the sodium content?

    1. This meal happens to be one of my indulgent meals because of the high sodium, but it is so worth it!

      Here are some tips you can try to lower the sodium amount.

      If you use a homemade cream of chicken soup that would lower the sodium level to around 1238mg. I will be posting a recipe for one on Wednesday.

      The Franks Hot Sauce also adds a lot of sodium to the dish, you could try and reduce the amount, however you would loose some of the flavor or you could look for a hot sauce with a lower amount of sodium.

      Cheese also adds a fair amount of sodium to the dish and you could reducing it a little bit.

      Another idea is to make the dish 8 servings instead of 6 and serve more vegetables with it. If you were to use homemade cream of chicken soup and change the number of servings to 8 the sodium level would be around 928mg.

      Hope this helps and thanks for stoping by!


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