Tonight I was wanting an easy meal that didn’t involve much prep. I had some leftover Buffalo Chicken so I got creative and made a casserole since I figured, “It’s Buffalo Chicken, what’s not to love?” This was so easy, tasty, and a great alternative to a Mac N’ Cheese type meal.
- 2 cups cooked shredded chicken
- about 1/2 cup Franks Red Hot sauce (enough to cover the chicken)
- I box pasta, cooked (I used Cellentani but Elbow or Rotini would’ve worked too)
- 2 cups shredded cheese (colby jack or cheddar)
- 1 can cream chicken soup
- 1 cup milk
- 1/2 cup Ranch dressing
- 1/2 cup sour cream
- 3 dashes hot sauce
In a small bowl combine soup, milk, ranch, sour cream, 3 dashes hot sauce. In a separate bowl combine shredded chicken and hot sauce. Cook Pasta according to package. In a 13 x 9 pan layer the pasta, shredded chicken, half of the soup mixture, and half of the cheese. Repeat. Using a spoon, spread it around so the pasta is completely covered with the soup mixture. Bake uncovered at 375 for about 30 min. or until sauce is bubbling. Let set 10 minutes before serving.