These Buffalo-braised chicken strips are served with a low-fat homemade dip. Buffalo chicken strips are delectable and less unhealthy than what is often given in restaurants. Easy!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 carrots, peeled and sliced 1/4-inch thick
- ⅓ cup butter
- 1 onion, minced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- salt to taste
- 2 cups milk
- 1 ½ cups cubed Cheddar cheese, or to taste
- ¼ teaspoon mustard powder
- ¼ teaspoon white pepper
- ¼ teaspoon celery seed
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1 cup soft bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
- You can make the carrots and sauce ahead of time and refrigerate after tossing together in the casserole dish. Cover the dish and refrigerate. Remove from oven 10 to 20 minutes before baking in the preheated oven. Sprinkle with bread crumb mixture just before baking for 40 to 50 minutes.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 502 mg |
| Sugars | 9 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The BEST cooked carrots ever! It is a big and messy project, so I’ll probably just make it for special occasions. I used half milk and half chicken broth, as some people suggested.
We really needed a new carrot recipe for Christmas dinner, and this was perfect. Easy to make, and delicious. A big hit. You can make this ahead and then heat it up in the oven–just don’t brown the breadcrumbs until it’s time to serve!
I loved this. next time less garlic
Everyone loved it, but the sauce took time and it wasn’t worth the effort on a busy dinner night. I will keep it for different occasions. Also, my family loves carrots so there really isn’t a need to “cheese them up” and go to all the work. Again, though, I won’t throw the recipe out.
Since I was out of cheddar cheese I used the only cheese in the fridge…smoked gouda. It was delicious!!!! Even the kids loved it. Definitely will make again!
After I served this recipe to guests, they all wanted the recipe. Just as good served the next day too.
Very tasty – will make again.
We loved this!! Even my 4 year old happily ate this dish!! I mostly followed the directions. I substituted low sodium chicken stock for 1 of the cups of milk, added a sweet potato in with the carrots, and I didn’t make the topping because I didn’t have bread crumb, but it turned out great. Will definitely be making this again!!
My daughters loved this! I used some frozen rainbow carrot sticks I had on hand and halved he recipe. The other changes I made was I added mustard (didn’t have the powder) and panko bread crumbs for the topping. I also added a 1/4 of a Knorr homestyle stock gel pack to it. Other than it turning a purple color due to the purple carrots I had this was wonderful! My 11 yr old tried to claim the whole pan and is taking leftovers to school today. I can even see adding thyme and some other spices to give this a different twist. I did end up adding too much flour and it became VERY thick. Fixed this by adding more water and stirring till it got where I wanted it. Only one person said it was just OK. Wouldn’t be asking for it again but wouldn’t refuse to eat it either.
This was really good. Nice twist to carrots.
I didn’t have high hopes for this one but it surprised me and knocked my socks off. Not a huge carrot fan but this one was the bomb! If you like cooked carrots at all, you will love this one!
First I’ll say what I did differently….. I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also, I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said, this recipe was very good. I went to the farmer’s market and bought about 7 large carrots (just over 2 pounds – they were LARGE carrots) and I think it could have used more. So my only recommendation for this recipe – don’t skimp on the carrots, the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots.
Pretty good. Will make again.
This was not a winner for my family. Perhaps I am not skilled enough of a cook to pull it off. The cheese sauce was gummy and rather tasteless. I tried the recipe twice thinking I had done something wrong the first time, but came out with the same results.
I loved this. I didn’t follow the recipe exactly, and used carrots and a sweet potato, but the method is great! Definitely a keeper…
This was soooo good and also tasted great as a leftover. It is the perfect fall dish and we might even make this to share for Thanksgiving this year.