I love buffalo chicken and recipes from Eating Well magazine so when I stumbled across this one on Pinterest, I figured it was a match made in heaven. Unfortunately, it’s not as magical as I had hoped.
We’ll start with the obvious. This recipe calls for celery – kind of a lot of celery and if you know me at all, you know that I abhor celery. In the interest of fair play, though, I decided to try it out (sort of) as written. I figure the folks at Eating Well know a lot more about cooking than I do so I put my trust in them.
So, in terms of changes, here is what I did:
- Used less than half the noodles called for because the ratio seemed all off to me. In retrospect, I should have used a few more than I did because the casserole ended up kind of watery. Additionally, I skipped the whole wheat because I had a ton of regular macaroni I needed to use up.
- Used less carrots and celery, mainly because Joseph kept stealing them from me.
- Ended up using some chicken breast and some thigh meat for a total of 1.5 pounds instead of 2 (because it’s what I had on hand). This recipe calls for chunks of meat. In the future, I’d definitely use shredded.
- Skipped the garlic because I was too lazy to mince it.
- Used 2 or 3 times the buffalo sauce and it still wasn’t enough for me.
- Used about 5 ounces of blue cheese because that’s what was in the package and it seemed silly to waste it.
This was actually WAY better as leftovers than it was the first night. I really wanted to love it, but I didn’t so the plan is to try again – maybe using a different version. This one that was mentioned on Tidy Mom today looks freaking amazing (with some changes to lighten it up a bit, obviously).
And for any Weight Watchers that might be following along, I figure the Eating Well recipe to be about 11 PP per serving (1/8 of the casserole) based on the listed nutrition information. My version was probably closer to 8 PP (based on the recipe builder on the WW site).
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