Preheat oven to 400 F, and grease or oil a 9X6X2 inch casserole dish.
In a medium sauce pan over medium heat combine: butter, sour cream, wing sauce, pumpkin puree, ground mustard spice, garlic powder, and Parmesan cheese. Melt all ingredients and mix together until combined. Turn heat off.
Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.
Spread zucchini noodles over bottom of casserole dish.
Place chopped cooked chicken and chopped celery on top of zucchini noodles.
Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.
Sprinkle chopped red bell pepper over the top of casserole.
Bake at 400 F for 30 minutes. Remove from oven, and sprinkle with grated cheddar cheese.
Let cool until sauce has thickened again and cheese has melted.
Creamy Buffalo Chicken Zucchini Noodle Bake
Amount Per Serving
Calories 248Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Total Carbohydrates 12g4%
* Percent Daily Values are based on a 2000 calorie diet.