Buffalo Chicken Casserole

• 12 ounces cooked whole-wheat elbow noodles
• 3 medium carrots, sliced
• 3 medium stalks celery, sliced
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
• 1 can Cream of Celery soup
• 1 cup low-fat milk
• 1/8 teaspoon salt
• 5-10 tablespoons favorite hot sauce
• 3/4 cup crumbled blue cheese (about 4 ounces)

Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Stir everything but blue cheese together.  Sprinkle with blue cheese.

Bake the casserole until it is bubbling, about 30 minutes.