Makes

6

Servings

Prep Time

10

Minutes

Cook time

40

Minutes

Ingredients

  • 8 ozs (250 g) elbow macaroni
  • 1 1/2 cups (375 ml) chopped cooked chicken
  • 1 can (284 mg) condensed Cheddar cheese soup
  • 1 cup (250 ml) milk
  • 1/2 pkg (225 g) pasteurized processed cheese
  • 1 cup (250 ml) shredded Cheddar cheese
  • 1/2 cup (125 ml) 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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