Buffalo chicken casserole

Preheat oven to 400

Cook pasta 10 minutes (al dente). Drain and set aside.

Heat oil in large saute pan on medium. Add carrots, celery, onion and garlic and cook until soft, about 5 minutes. Add chicken and cook 5-7 minutes. Whisk cornstarch and milk together in a bowl and then add to the chicken. Add salt. Bring to a boil and stir often for 4 minutes. Remove from heat and add hot sauce.

Combine pasta and 1/2 of the cheeses to the chicken and vegetables. Pour mixture into a greased 9 X13 baking pan and top with remaining cheeses. Bake for 30 minutes (until bubbling). Enjoy!