Makes

6

Servings

Prep Time

10

Minutes

Cook time

40

Minutes

Ingredients

  • 8 ounces (250 grams) elbow macaroni
  • 1 1/2 cups (375 mililiters) chopped cooked chicken
  • 1 can (284 miligram) condensed Cheddar cheese soup
  • 1 cup (250 mililiters) milk
  • 1/2 package (225 grams) pasteurized processed cheese
  • 1 cup (250 mililiters) shredded Cheddar cheese
  • 1/2 cup (125 mililiters) FRANK'S RedHot® Buffalo Wings Sauce

directions

  1. PREHEAT oven to 350°F (175°C). Cook pasta according to package directions for al dente pasta. Drain well. Transfer to greased 2-quart baking dish. Stir in chicken.
  2. HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in Buffalo Wings Sauce.
  3. POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
  4. BAKE 30 minutes or until hot and bubbly.

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