September 11, 2012

Buffalo Chicken Casserole

Today marks the eleventh anniversary of September 11th, 2001. I remember the day well; I was sitting in my sixth grade social studies class learning about something really boring (most likely). Then everything changed. The principal ran into the room, whispered to my teacher, and the television was immediately turned on. Virtually every day after that, for what seemed like at least one month, we watched the news in every one of my classes.

As a twelve-year-old I never knew something so earth-shattering and seemingly surreal could happen to our country. Me heart still aches for those who lost their loved ones on that day. I am hoping that for all of us, eleven years later, our lives are filled with a renewed sense of hope.

"Are these perilous times? They are. But there is no need to fear. We can have peace in our hearts and peace in our homes. We can be an influence for good in this world, every one of us".- Gordon B. Hinckley, former president of The Church of Jesus Christ of Latter-Day Saints

Buffalo Chicken Casserole

On a completely different note, today is also Tasty Tuesday. And, if you're like me, you are probably wondering what you are going to eat for dinner tonight. Here is your answer. Easy, healthy, and surprisingly delicious:

Buffalo Chicken Casserole

  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 2 cups uncooked elbow macaroni
  • 2 (10.5 oz) cans 98% fat-free cream of chicken soup
  • 1 (14.5 oz) can low sodium chicken broth
  • 1 cup 1% milk
  • 1 (8 oz) package fat-free or reduced fat cheddar cheese
  • 1/2 cup Frank's Original Hot Sauce
  • 1 cup celery, chopped (about three stalks)
  • 1/2 cup sweet onion, diced
  • 1 (2 oz.) jar diced pimentos
  • 2 cloves garlic, minced
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon fresh parsley, chopped (optional)
Cooking Directions
  1. Preheat oven to 350 degrees Fahrenheit. Line a medium baking sheet with tin foil and spray with non-stick cooking spray. Place clean chicken on baking sheet. Drizzle with olive oil and sprinkle with a 1/2 tsp. of salt and pepper. Bake for 40-45 minutes until chicken is cooked thoroughly and no longer pink in the center. Remove from oven to cool slightly. Once cool, shred chicken using two forks to pull chicken apart.
  2. Combine all ingredients including remaining 1/2 teaspoon of salt and shredded chicken in a large bowl; stir to combine. Pour into a 9"x13" pan and bake uncovered at 350 degrees Fahrenheit for 1 hour.
  3. Let cool for 5-10 minutes before serving.
  4. Top with crumbled blue cheese and parsley.
  • You may replace cooking the chicken with 2 1/2 cups cooked chicken such as a store bought rotisserie chicken or chicken you may already have on hand.
  • This can be made a day ahead of time and refrigerated until ready to bake.
  • To freeze casserole, bake in a oven and freezer safe pan and let cool completely before freezing. Cook from frozen at 350 degrees for about 60-70 minutes until center is heat through.
Recipe by Mother Thyme (a guest post at Bake Your Day)
5 out of 5 stars
Yield: 6 servings (the picture above shows only three servings)
Calories per serving: 412 calories
Fat per serving: 9 grams


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