Preheat oven to 375? F.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped chicken chunks, season with salt and pepper and saute until golden brown, about 5 minutes. Remove chicken from skillet and reserve on a plate.
Return the skillet to medium-high heat and add another turn of the pan of EVOO, about 1 tablespoon. Add the onion, carrot, celery and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
When the veggies are tender, push them all to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock and hot sauce to the pan and stir to combine. Bring up to a bubble, add the chicken back to the pan, season with salt and pepper, and simmer the sauce until thickened, 2-3 minutes.
While the sauce is simmering, in a medium-size mixing bowl, prepare the cornbread according to package directions, using water as the liquid and folding in the blue cheese crumbles.
Transfer the buffalo chicken mixture to a casserole dish and drop the blue cheese cornbread batter on top in spoonfuls. Pop the casserole into the oven and bake until the cornbread is golden brown and filling is bubbling, about 20 minutes.
Double or even triple meat (especially if little thighs are used). Definitely needs a LOT more meat than called is called for.
Very tasty recipe - kids loved too. I used a little too much hot sauce for the kids. STick to 1/4 cup for them (I think I used closer to 1/2 cup).
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 4|
|Calories from Fat: 354 (65%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 175.8mg||54 %|
|Sodium 1228.3mg||42 %|
|Potassium 700.2mg||18 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 19.3g|
|Protein 26.6g||38 %|
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Calories per serving: 544
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