Buffalo Chicken Spaghetti

This was spectacular...and easy easy easy.

It's kinda similar to traditional Chicken Spaghetti but

has that wonderful "buffalo chicken" taste. Love the creamy layer 

of the blue and cream cheese mixture. 

It's definitely now a favorite that I'll be making again and again.

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Buffalo Chicken Spaghetti

10 oz spaghetti

2 1/2 cups cooked chicken, shredded or chopped

1 tbsp olive oil

1 medium onion, chopped

2 celery stalks, chopped

4 cloves garlic, chopped

Salt and pepper

1 can Cream of Chicken soup

1/2 cup Frank’s hot sauce

4 oz jar pimentos, chopped

2 cups chicken broth

6 oz Velveeta, cut in to chunks

1/3 cup chunky blue cheese dressing

3 oz cream cheese, room temperature

2 oz Monterey Jack cheese, shredded

Heat oven to 350*

Cook spaghetti in boiling salted water until just shy of al dente.

While spaghetti cooks, heat oil in a large skillet; saute onion and celery with just a pinch of salt and pepper until tender; add garlic and cook 1-2 minutes more. Stir in soup, Frank’s, pimentos and chicken broth. Bring to a simmer and stir in cheese until melted. Taste for seasoning. Stir in chicken; add drained spaghetti and combine. Pour out into a 7x11 buttered casserole dish.

Stir together blue cheese dressing and cream cheese. Drop spoonfuls over the top of spaghetti and gently spread out to cover top. Cover with foil and bake for 20 minutes. Sprinkle on Monterey cheese and bake uncovered another 10-15 minutes or until cheese is melted and bubbly.

Baked Buffalo Chicken Taquitos

I put these together the other night in about 10 minutes.

Rotisserie chicken is such a tasty shortcut.

If you're not a blue cheese fan, don't worry. I wouldn't leave it out though. 

I don't think it gives it a strong enough flavor that you would recognize what is is, but does add another layer of  deliciousness. 

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Baked Buffalo Chicken Taquitos

3 cups chicken, cooked and shredded

4 oz. mozzarella cheese, grated

4 oz. Philadelphia cream cheese, room temp.

4 oz. can chopped green chiles

1 1/2 - 2 tbsp Frank’s hot sauce

2 tbsp blue cheese dressing

1 tsp cumin

1/2 tsp oregano

1/2 tsp onion powder

1/2 tsp garlic powder

Pinch of salt and pepper

2 tbsp olive oil

8-10 Soft flour tortillas

Spicy Blue Cheese Dip

4 tbsp blue cheese dressing

1 tbsp Franks’s Hot Sauce

Stir to combine.

Directions:

Preheat oven to 425*.

Mix all ingredients except chicken together until combined; stir in chicken.

Wrap soft shells in a kitchen towel and microwave until warm, 10 - 20 seconds.

Place filling down the middle of each tortilla, roll it up and place it on an oiled baking sheet. Brush the tops and sides of the taquitos with olive oil. Cook for 8 minutes; turn and cook for an additional 8 minutes or until golden brown and crispy.

Serve with Spicy Blue Cheese Dip.

Buffalo Chicken Strip Wraps

I first started making these wraps when I was catering lunches around town.

Really easy to make and delicious.

You could add cheese or any topping that strikes your fancy, but my favorite is just on a warmed up flatbread with blue cheese spread and shredded romaine. And maybe some thinly sliced onions.

Here's all you do.

Put your sliced chicken breast in a bag and throw in your marinade seasonings.

I like to marinate them at least an hour or even overnight.

Make sure not to crowd them on the baking rack. 

Turn half way through cooking process.

Just that easy.

Enjoy!

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Buffalo Chicken Strip Wraps


INGREDIENTS:

4 skinless boneless chicken breasts

4 tbsp hot pepper sauce, Frank's recommended

1 tbsp olive oil

1 tbsp apple cider vinegar

2 tsp Worcestershire

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

6-7 wraps depending on size

Shredded romaine lettuce

Onion, halved and thinly sliced

BLUE CHEESE SPREAD

1 c. mayonnaise

1 c. blue cheese dressing

garlic powder

salt and pepper

Cut breast into strips and place into a gallon bag. Add hot pepper sauce, olive oil, vinegar, worcestershire, chili powder, garlic powder, paprika, salt and pepper. Marinate at least 1 hour or up to 24 hours.


Heat oven to 400*
Cook strips on a baking sheet with a rack 12-15 minutes, turning half way through, until done.
Place wraps in a clean kitchen towel and microwave 15-20 seconds.
To serve: Cover wrap liberally with blue cheese spread. Place 2-3 stips on wrap with lettuce and onion. Fold and enjoy.


NOTE: I like to use "Kangaroo" White Greek Pita Flatbread.