ULTIMATE BUFFALO CHICKEN MAC & CHEESE

User Rating

3
ULTIMATE BUFFALO CHICKEN MAC & CHEESE
Owner/Copyright: İRB 2011
Pin It
Print Recipe

Servings: 6 servings

Prep Time: 10

Cook Time: 30
INGREDIENTS:

8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked)

1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained

1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup

1 cup milk

8 oz. VELVEETA® pasteurized processed cheese, cubed

1 cup (4oz.) shredded Cheddar cheese

1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce

DIRECTIONS:

COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.

HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.

POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.

BAKE at 350°F for 30 min. or until hot and bubbly.

TIPS:

Tips: For a crunchy topping, combine 1/2 cup bread crumbs with 1/4 cup melted butter. Sprinkle on top before baking.

Blue Cheese Lovers: Top casserole with 2/3 cup crumbled blue cheese before baking.

You may substitute 2 cups shredded cooked chicken for the canned chicken.

Reviews

Reviewed on 06/12/2012
Best freakin' mac n cheese I've ever had in my life!

Chris O.