ULTIMATE BUFFALO CHICKEN MAC & CHEESE
Servings: 6 servings
Prep Time: 10
Cook Time: 30
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 SauceDIRECTIONS:
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: 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.
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