Makes

6

Servings

Prep Time

10

Minutes

Cook time

40

Minutes

Ingredients

  • 8 ounces uncooked elbow macaroni, ( 4 cups cooked)
  • 1 can (12 1/2 ounces) chunk white chicken breast packed in water, drained
  • 1 can (10 3/4 ounces) condensed cheddar cheese soup
  • 1 cup milk
  • 8 ounces pasteurized processed cheese
  • 1 cup shredded Cheddar cheese
  • 1/2 cup Frank's® RedHot® Buffalo Wings Sauce

directions

  1. COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.
  2. HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.
  3. POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
  4. BAKE at 350°F for 30 min. or until hot and bubbly.

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