Total Time
Prep 15 mins
Cook 20 mins

I made this up from several recipes and hope you all enjoy!

Ingredients Nutrition


  1. Preheat oven to 375, spray 9x11 pan with cooking spray.
  2. Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
  3. Remove from pan.
  4. Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
  5. Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
  6. Add chicken and vegetables to the sauce.
  7. Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
  8. Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.
Most Helpful

DELICIOUS - I used Texas Pete "Mild" Buffalo sauce since we didn't have any "Hot Hot" in the cupboard. It had less of a kick, but still enough that you could tell it was a buffalo chicken casserole. I did also omit the carrots since they just didn't seem to "fit" the recipe to me (and I don't like them). The buffalo/stock/roux mixture does tend to splatter as it boils, so be careful! Either way, Mom and Dad loved it - definitely keeping this recipe!

llizzielizzielouwho February 03, 2012

Loved the recipe! Instead of macaroni I used 2 packages cornbread mix and added a cup of bleu cheese to it. I poured the cornbread mix on top sprinkled some cheddar on top and baked it at 375 for 20 mins.

raej84 May 24, 2012

This is a great and easy recipe. I used half the noodles called for and it was still too much for our carb-conscious crowd. Next time, I would use even less noodles and would add more of the veggies. I also used cream cheese in addition to the blue cheese which made it more creamy without making it too strong. Definitely making this dish again.

JanettePiankoff December 30, 2013