Buffalo Chicken Casserole
This Buffalo Chicken Casserole packs a LOT of flavor. It's bound to be a favorite at family gatherings!
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
2-4
persons
20-25
minutes
Cook Time
50-55
minutes
Servings
Prep Time
2-4
persons
20-25
minutes
Cook Time
50-55
minutes
Ingredients
12
oz
pasta
gluten free elbow (I use Selina Naturally Gluten Free Quinoa Elbow Pasta)
2
tbsp
vegetable oil
3
pcs
carrots
chopped
3
pcs
celery
chopped and stalks
1
pc
white onion
medium, chopped
1
tbsp
garlic
minced
2
lbs
chicken
cubed
2/3
cup
tapioca starch
4
cups
almond milk
1/8
tsp
salt
5
tbsp
Hot Sauce
1/4
cup
cheese
blue, crumbles
1/4
cup
Parmesan cheese
grated
4
cup
panko bread crumbs
Instructions
Preheat oven to 400 degrees.
Cook the elbow noodles as directed on the package but take off the heat 2 minutes before they are done and drain and rinse.
In a large pot heat the vegetable oil over medium-high heat.
Add the celery, carrots, garlic, and onion and cook until they start to soften and onions start to become translucent.
Add the chicken and cook, stirring occasionally until no longer pink.
Add the tapioca starch, and stir then add the almond milk and bring to a boil, stirring often (about 8 to 10 minutes).
Take the pot off the heat. Mix in the hot sauce and salt.
Place noodles in bottom of casserole or ramekin and top with chicken mixture. Then sprinkle cheese mixture on top.
Bake in a 400-degree F. oven until cheese is brown and the casserole is bubbly - about 30 minutes.
Note: In ramekins, it will be for about 15 to 20 minutes. Enjoy!