De-Constructed Red Hot Chicken Casserole

12 oz. large elbow noodles

4 large boneless, skinless chicken breasts

crushed red pepper

Thai style chili sauce

1/2 Tblsp minced garlic (I prefer jarred garlic)

butter

1 1/4 c. homemade Italian seasoned breadcrumbs (or store bought)

1 celery stalk, finely diced

5 oz. sundried tomato & pesto goat cheese

1/4 cup whole wheat flour
4 cups 2% milk

1 c. Franks Red Hot Wings (hot) sauce

8 oz. jalapeno jack shredded cheese

4 c. cheddar cheese cubes

Preheat oven to 350*. Grease a 9"x 13" oblong casserole and set aside. 

Season chicken breasts with desired amount of spicy chili sauce, garlic, salt and pepper to taste. Cook over medium low heat until juices run clear and meat is fully cooked. 

In the meantime, prepare noodles according to package directions. Drain and set aside.  

Remove chicken from dutch oven and dice into small cubes. Be careful handling chicken as meat is still hot.  

In a small bowl combine bread crumbs, diced celery and goat cheese. Stir well to combine. 

In a medium sauce pot over medium low heat, melt 6 Tblsps butter. To the melted butter, whisk in flour.Cook over med low heat about 3-4 minutes stirring consistently. Now stir in milk. Continue stirring and cooking until mixture begins to feel "tight." Reduce heat to low and stir in Frank's Red Hot sauce and jalapeno jack cheese. Stir until cheese melts and mixture is smooth to stir. Stir in diced chicken.

In a greased 9"x13" oblong casserole, mix together the cooked pasta and cubed cheddar cheese. Pour chicken & cheese sauce over the pasta. Carefully stir to mix together. Top with bread crumb mixture. Bake at 350* for 35-45 minutes, until bubbly and cheese is melted.

 Remove from oven and serve. Pairs great with homemade bread and butter.