Hello from beautiful Portland!  I am here for the International Food Bloggers Conference and already loving it.  I’m telling you – what a fabulous city!  I can’t wait to share the sites, the people and the food with you!  Today I am starting my day at the Bob’s Red Mill, taking a tour given by Bob himself and I can’t tell you how excited I am.  Make sure and follow along in Instagram! (@bakeyourday)

Since I am away, I invited Jennifer of Mother Thyme to share one of her amazing meals with us.  I have long been a fan of Jennifer.  She is so genuine and she and I have such similar tastes (which she’ll explain below) so I knew she would be a hit.  And she totally blew me away with the dish she chose to make.  Is this genius or what?  I have so many favorites on her site, just make sure and check out all of her wonderful buffalo chicken recipes, including the one below!

I am thrilled to be guest posting today.  I just adore Cassie and her fabulous blog.  I am honored that she asked me to come share with her lovely readers one of my recipes.

When Cassie asked me to guest post it took me oh about five seconds until I knew exactly what I wanted to share.  She and I are both Thai eating, avocado loving, and Buffalo chicken obsessed.  We have a ton in common in the foods that we like.  Her Avocado Pasta makes a weekly appearance in our kitchen.  My two year old twins and I love it.  I also adapted a version of her Black Bean Burgers and they have been popular on Mother Thyme.

Being a proud Buffalonian residing about twenty miles south of the city I always love a good Buffalo Chicken recipe.  Around here our Buffalo chicken wings that we are known for are mostly just called plain old wings, but with that fabulous Buffalo style flavor we all know and love.  If you ever get a chance to visit this area or come to see Niagara Falls which is just a short distance away, you definitely need to make a stop by the Anchor Bar where all the craze began.  You can even pick up a bottle of their famous wing sauce for yourself.

When it came to creating this recipe I took my classic Chicken Casserole recipe and added the Buffalo twist.  With football season near, this makes the perfect casserole that is easy to whip up to serve at a football party.

This casserole is loaded with shredded chicken, elbow macaroni, cheese and celery.  It is creamy and has many of the flavors you commonly find it that popular Buffalo Chicken dip.  This makes for a simple weeknight meal or to bring to your next potluck.  You can even save time and use cooked chicken you may already have on hand.

Toss together a quick garden salad, grab a fork and dinner is served.

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PrintPrint Recipe

Buffalo Chicken Casserole

Yield: 4-6 servings

Prep Time: 45 minutes

Cook Time: 1 hour

A classic chicken & pasta casserole kicked up with a favorite - Frank's Red Hot Sauce!


1 pound boneless chicken breast
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked elbow macaroni
2 10.5 oz cans 98% fat free cream of chicken soup
1 14.5 oz. can low sodium chicken broth
1 cup skim or low fat milk
8 oz. package reduced fat grated cheddar cheese
1/2 cup Frank's Original Red Hot Sauce
1 cup celery, chopped (about 3 stalks)
1/2 cup sweet onion, diced (about 1 small onion)
2 oz. can sliced pimentos
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup crumbled blue cheese or gorgonzola (optional)
1 tablespoon fresh parsley chopped (optional)


Preheat oven to 350 degree Fahrenheit. Line a medium baking sheet with tin foil and spray with non-stick cooking spray. Place clean chicken on 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 from oven to cool slightly. Once cool, shred chicken using two forks to pull chicken apart.

Combine all ingredients including shredded chicken in a large bowl; stir to combine. Pour into a 9"x13" pan and bake uncovered at 350 degrees Fahrenheit for 1 hour.

Let 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 chicken you may already have on hand.

This can be made a day ahead of time and refrigerated until ready to bake.

To freeze casserole, bake in a oven and freezer safe pan and let cool completely before freezing. Cook from frozen at 350 degrees for about 60-70 minutes until center is heat through.

Original recipe by Jennifer at Mother Thyme