Ingredients

• 4 cooked chicken breasts
• 3 celery ribs, diced
• 1 large onion, diced
• 2 carrots, diced
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups chicken stock
• 1/2 cup Frank's red hot sauce, Buffalo Sauce
• 12 ounces macaroni, cooked
• 1 cup blue cheese or 1 cup feta cheese

Instructions

1. Preheat oven to 375, spray 9x11 pan with cooking spray.

2. Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).

3. Remove from pan.

4. Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.

5. Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.

6. Add chicken and vegetables to the sauce.

7. Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.

8. Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.