Buffalo Chicken Casserole

Ingredients

• 1 pound Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• ½ teaspoons Salt
• ⅛ teaspoons Pepper
• 2 cups Uncooked Elbow Macaroni
• 2 cans (10.5 Oz. Each) 98% Fat Free Cream Of Chicken Soup
• 1 can (14.5 Oz. Can) Low Sodium Chicken Broth
• 1 cup Skim Or Low-fat Milk
• 8 ounces, weight Reduced Fat Grated Cheddar Cheese
• ½ cups Frank's Original Red Hot Sauce (or Similar)
• 1 cup Celery, Chopped (for 1 Cup You'll Need About 3 Stalks)
• ½ cups Sweet Onion, Diced (for 1/2 Cup You'll Need About 1 Small Onion)
• 1 jar (2 Oz. Size) Sliced Pimentos, Drained
• 2 cloves Garlic, Minced
• ½ teaspoons Salt
• ⅓ cups Crumbled Blue Cheese Or Gorgonzola For Serving (optional)
• 1 Tablespoon Fresh Parsley, Chopped For Serving (optional)

Preparation Instructions

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.

Notes:
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.