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Moore's Buffalo Blue Cheese Chicken Noodle Casserole

This recipe comes to us courtesy of Small Town Woman!
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  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg beaten
  • 2 chicken breasts, cut in small strips
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 4 cups cooked penne pasta (2 cups uncooked)
  • 1/2 cup Moore's Blue Cheese Buffalo Wing Sauce
  • 1/4 cup sour cream
  • 1 1/4 cup shredded Swiss
  • 1 1/4 cup shredded Monterey Jack
  • 1/2 cup Mozzarella


  1. Combine flour, salt & pepper on shallow plate.
  2. Heat 2 tablespoons olive and butter in skillet over medium heat.
  3. Dip chicken in beaten egg and then in flour mixture. Add to skillet and cook until browned; 3-4 minutes. Flip and brown on other side. Remove to paper towels.
  4. Wipe skillet with paper towel and add 2 tablespoons olive oil over medium heat. Cook onions and celery 4-5 minutes.
  5. Preheat oven to 350 degrees.
  6. Spray casserole dish with nonstick cooking spray. Add cooked penne, cooked onions and celery, blue cheese buffalo wing sauce, sour cream and half of the Swiss & Monterey Jack cheese. Stir to combine. Fold in chicken. Top with remaining cheese.
  7. Bake for 30-35 minutes. Turn broiler on last 1-2 minutes of cooking just to brown the cheese a little bit. Stay close by: broilers are unpredictable.