Dinner

Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) is for Dinner.

Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) takes 45 minutes to prepare.

Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) takes 20 minutes to cook.

Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) makes 9 servings.

The ingredients for Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) are:

Chicken Thigh, 4 thigh, bone and skin removed *Flour, white, .125 cup
*Pomi Chopped Tomatoes - 1/2 cup, 2 serving (remove)
Pepper, red or cayenne, 1 tsp
*Colby and Monterey Jack Cheese shredded, 0.66 cup
Blue Cheese, 0.25 cup, crumbled, not packed
*Organic White Basmati Rice, 1.25 cup
Wild Rice, .5 cup
Milk, 1%, 1.75 cup
*Bacon fat, .66 tbsp
*Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg, 1 tsp
Celery, raw, 1.25 cup, diced
Onions, raw, 1 cup, chopped)
Garlic powder, 2 tsp
Butter, unsalted, 2 pat (1" sq, 1/3" high)
*Frank?s Original Red Hot Sauce, 12 tsp
Cauliflower, raw, 1.5 cup
Water, tap, 3.75 cup (8 fl oz)

Here is how you make Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese):

(Very slightly adapted from CHEF_MEG's recipe)Cook rice according to directions (if your wild says it takes longer than your white, don't worry too much about it, maybe give it a tiny bit longer and a tiny bit more water than the recipe calls for). Remove from heat and set aside, unopened.Cook chicken (if you use leftover your sodium and fat will be lower) - dip in salted/peppered flour and fry in bacon fat about 4 mins each side. Do not crowd the pan; do batches if necessary. When browned, pour in broth, lower heat, and cover. Cook 25-30 mins or to taste. Let chicken cool enough to be chopped or shredded (remove any visible fat globs). Preheat the oven to 375 degrees F.Coat a large square casserole dish with cooking spray.Place the cauliflower into a microwave safe dish, and cook on high 1-2 minutes.Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.Cook for about four minutes, until the vegetables are soft, then add the cayenne pepper, garlic powder, and tomatoes to the pan, stir to combine, then add the flour.Stir constantly for one minute, then slowly pour in the milk while stirring. Turn off heat once blended. Fluff the rice, which has been sitting (without the lid taken off!) off the heat since finishing.Mix the rice, cauliflower, chicken, and Frank's Red Hot sauce. Pour into the baking dish, then top with the tomato sauce (let it get underneath and around the sides a bit) and then cover with the cheese- I did part of it with monterey jack on top and part with bleu crumbles, to accomodate a pickier eater. Bake uncovered for 20 minutes or so, until nicely bubbling and cheese is slightly browned. Serve immediately.Serving Size: Makes 9 approx-1-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user GYPSYGOTH.

The nutritional information for Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 223.2

• Total Fat: 7.2 g
• Cholesterol: 39.7 mg
• Sodium: 470.0 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 2.6 g
• Protein: 13.3 g

The dietary needs meet for Buffalo Chicken Casserole (after Chef Meg's Mac n Cheese) is Low Carb