Buffalo Chicken Noodle Casserole Recipe 455

Steps:

• Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Steps:

• 1. Preheat oven to 400 degrees F. 2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse, and set aside. 3. Heat oil in the pot over medium heat. Add carrots, celery, onion, and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce. 4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.