Buffalo Chicken Pasta Bake (Print Version)
# Ingredients:
01 -
3 cups chicken stock.
02 -
3/4 cup Blue cheese or Ranch dressing.
03 -
3/4 cup hot buffalo sauce.
04 -
1 teaspoon dried chives.
05 -
1 teaspoon dried parsley bits.
06 -
3/4 teaspoon powdered garlic.
07 -
1/2 teaspoon dried dill.
08 -
1/2 teaspoon powdered onion.
09 -
Small amount red pepper flakes if you want heat (optional).
10 -
2 cups chopped store-bought rotisserie chicken.
11 -
16 ounces penne pasta, uncooked.
12 -
14.5 ounces small diced tomatoes, drained well.
13 -
1 stalk celery, chopped small.
14 -
1/2 cup cheddar cheese, shredded.
15 -
1/2 cup mozzarella, shredded.
# Instructions:
01 -
Get your oven hot at 425°F. Coat a 13x9-inch baking dish with butter or cooking spray.
02 -
In your baking dish, stir together the stock, dressing, hot sauce and all the dried herbs and spices.
03 -
Add your chicken, uncooked pasta, drained tomatoes and celery, mixing so everything's well coated.
04 -
Put foil over the top and pop in the oven for 40 minutes or until pasta is tender but still firm.
05 -
Take off the foil, sprinkle with both cheeses and cook another 5 minutes. Let it sit for 5 minutes before you dig in.
# Notes:
01 -
Heat level can be turned up or down.
02 -
Different pans might need different cooking times.
03 -
You can swap in uncooked chicken if you cook it first.