Buffalo Chicken Casserole

Submitted by SLColman

"Tastes like buffalo style chicken wings with ranch dressing and celery sticks in each bite!"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 28.34 g packet hidden valley ranch dressing mix
• 411.06 g can 98% fat free cream of celery soup
• 283.49 g can white chicken meat
• 226.79 g package neufchatel cheese
• 118.29 ml light sour cream
• 59.14 ml Frank's red hot sauce
• 236.59 ml diced celery
• 375.63 g box whole wheat elbow macaroni, cooked
• 236.59 ml shredded colby-monterey jack cheese

directions

1. Cook elbow macaroni.
2. mix together with all other ingredients except colby jack cheese.
3. put mixture in a 9 by 13 pan.
4. top with colby jack cheese.
5. bake at 350 about 20 minutes until hot through and cheese is browned.

Reviews

[Two Socks]

I had to make a few minor adjustments to this recipe. First, I've never seen a can of cream of celery soup that is 14 oz. so I made up the difference by doubling the sour cream to 1 cup. I also increased the hot sauce slightly to 1/3 cup, and rather than useing canned chicken, I cut three chicken breasts into cubes and sauteed them off with a little salt and pepper, and added that to the casserole. Other than that, and baking an extra 5 minutes, I followed the recipe as written the rest of the way. I love how it packs a good bit of heat without my mouth going numb, and I like how just a normal portion made me feel full for a long time. I served this with a simple garden salad with radishes, cucumbers, tomato, and a bleu cheese dressing and croutons, and it all went down very well. This is definitely a recipe worth making again, only change I may make next time would be to use either a very mild cheese or maybe something like pepper jack cheese with the peppers in it. All in all, it is a good recipe and worth making again.