It's no secret that I love Buffalo Wings. I love Buffalo Chicken Dip. I love Buffalo Shrimp Sliders.
I also love Macaroni and Cheese. So when I found myself with only a bag of noodles, chicken, wing sauce and cheese earlier this week, I did something I pretty much never do in the kitchen: I cooked. On the fly. I made it up as I went. And it was awesome!
4 boneless chicken breasts
2 eggs, beaten
1 cup bread crumbs (any will work)
Salt & Pepper
Vegetable oil for frying
1 package of elbow macaroni (or flat egg noodles)
1 onion, chopped
2 cups Frank's Red Hot
2 Tablespoons butter
1 Tablespoon sour cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Preheat oil in pan and preheat oven to 350 degrees. Sprinkle chicken with salt and pepper. Dip chicken in egg mixture and coat in bread crumbs. Saute onion in pan until translucent. Send Fry chicken till cooked the whole way through, approx four minutes a side. Chop when cool. Meanwhile, cook noodles according to package directions and drain. Do not rinse. Mix noodles, sour cream, onion, cheeses (save some for sprinkling on top), Red Hot, butter, and chicken. Pour into greased baking dish. Top with more cheese. Bake at 350 degrees for 20 minutes.