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Buffalo Chicken Casserole with pasta is for Dinner.

Buffalo Chicken Casserole with pasta takes 45 minutes to prepare.

Buffalo Chicken Casserole with pasta takes 30 minutes to cook.

Buffalo Chicken Casserole with pasta makes 6 servings.

The ingredients for Buffalo Chicken Casserole with pasta are:

9 ounces whole-wheat elbow noodles
2 tablespoons olive Oil
3 medium carrots, sliced
3 medium stalks celery, sliced
1 bell pepper, diced
8 oz diced tomatoes
1 large onion, chopped
4 garlic cloves
1/2 packet Hidden Valley Ranch
3 boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/4 cup cornstarch
2.5 cups low-fat milk
15 tablespoons hot sauce, preferably Frank?s RedHot
3 blue cheese laughing cow wedges
1/4 cup crumbled blue cheese (about 4 ounces)

Here is how you make Buffalo Chicken Casserole with pasta:

Preheat oven to 400?F.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.Heat oil in the pot over medium heat. Add carrots, celery, pepper, 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 laughing cow blue cheese wedges and hidden valley ranch packet. 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.Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before servingServing Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MARY1627.

The nutritional information for Buffalo Chicken Casserole with pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 443.4

• Total Fat: 7.9 g
• Cholesterol: 79.6 mg
• Sodium: 1,825.8 mg
• Total Carbs: 50.5 g
• Dietary Fiber: 7.2 g
• Protein: 39.3 g