Buffalo Chicken Casserole

I was looking through my pins, looking for a recipe for chicken. When I go through my pinterest boards looking for something, I try to start with the oldest pin, otherwise they just get forgotten there on the bottom of the page. I pinned this recipe about seven months ago. I figured it was about time I made it. I'm very glad I did. The hubby was extremely pleased, which makes me very happy. It was not overly spicy, the sauce was creamy and oh so yummy. I see this being made often in our future! I made a couple of changes other than reducing the recipe by half (mostly) - I omitted the celery and did NOT cut the hot sauce in half although I did decrease it slightly. To see the original recipe click HERE. Here's what I came up with:

8 oz pasta, I used rotini
1 Tbsp canola oil
1 cup chopped carrot
1 cup chopped red onion
1 clove garlic, minced
3/4 to 1 lb boneless skinless chicken breast, cut into one inch cubes
3 Tbsp cornstarch
2 cups milk
dash of salt
4 Tbsp hot sauce
1/2 cup blue cheese crumbles

Preheat oven to 400 degrees. In saucepan cook noodles till barely tender, about two minutes less that directions on package.

Drain and set aside. In same saucepan heat oil over medium heat.

Add carrots, onion and garlic and cook until beginning to soften, about five minutes. Add the chicken and cook until no longer pink on the outside, about five to seven minutes. Whisk cornstarch into the milk and add to saucepan along with the salt. Heat over medium-high until mixture begins to bubble and is thick enough to coat the back of a spoon, about four minutes. (Be careful not to over-thicken the sauce or when you pour it over the noodles it will just sit on top rather than pouring down into the noodles.) Remove from heat and stir in hot sauce. In small casserole dish that has been sprayed with nonstick cooking spray, I used my 9" deep dish pie plate, spread the noodles in the bottom.

Pour the chicken mixture over the top of the noodles. Sprinkle with blue cheese crumbles. Bake for 30 minutes, then let stand for 10 minutes.

Serve and enjoy!

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