Side Pannel
Creamy Buffalo Chicken Bake
Creamy Buffalo Chicken Bake
- Recipe Submitted by Angus on 11/05/2014
Category: Dinner Party, Healthy Recipes, Chicken, Main Dish
Ingredients List
- 1 lb. Rigatoni pasta, boiled to al dente and drained
- 6 tablespoons butter
- 3 tablespoons flour
- 1 ¼ cup chicken broth
- 1 cup half-and-half, or any kind of milk will do
- 1 cup Monterrey jack cheese + ¼ cup for topping
- ½ cup cheddar cheese + ¼ cup for topping
- 2 chicken breast, cooked, cut into 1 inch cubes
- 2/3 cup Frank”™s hot sauce
- ½ cup blue cheese, or more if desired
- ¾ cup panko bread crumbs
- Salt and pepper to taste
Directions
eat oven to 350. Spray a 4 inch deep baking dish with cooking spray, set aside.
Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, 1 cup Monterrey Jack and ½ cup cheddar cheese, chicken and Frank”™s Hot Sauce.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle remain Monterrey Jack, Cheddar and ½ cup blue cheese. Then finish it off with panko bread crumbs. Bake uncovered about 30 minutes or until hot in the center.
Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, 1 cup Monterrey Jack and ½ cup cheddar cheese, chicken and Frank”™s Hot Sauce.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle remain Monterrey Jack, Cheddar and ½ cup blue cheese. Then finish it off with panko bread crumbs. Bake uncovered about 30 minutes or until hot in the center.
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