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All the great flavors we love in Buffalo chicken whipped up in a delicious casserole. So easy to make you don’t even have to boil the noodles!
Preheat oven to 350 F. Line a medium baking sheet with tin foil and spray with non-stick cooking spray. Place clean chicken breasts on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes until chicken is cooked thoroughly and no longer pink in the center. Remove it from the oven to cool slightly. Once cool, shred chicken using two forks to pull chicken apart.
Combine all ingredients (except the last two ingredients which are for serving/garnish) including shredded chicken in a large bowl. Stir to combine. Pour into a 9″x13″ pan and bake uncovered at 350 F for 1 hour.
Then remove it from the oven and let it cool for 5-10 minutes before serving.
Top with crumbled blue cheese or gorgonzola and parsley.
You may replace cooking the chicken with 2 1/2 cups cooked chicken such as a store bought rotisserie chicken or leftover cooked chicken you may already have on hand.
This can be made a day ahead of time and refrigerated until ready to bake.
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!