This kickin’ casserole has all the classic buffalo chicken flavor you love, and is made hearty with the addition of rotini pasta and cream of chicken soup. It delivers big, bold taste and is on the table in just 45 minutes!
What You'll Need
3 cups shredded cooked chicken
2 tablespoons cayenne pepper sauce
1/3 of a 1-pound package rotini pasta, cooked and drained
1 stalk celery, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup blue cheese salad dressing
1 cup shredded Monterey Jack cheese (about 4 ounces)
How to Make It
1. Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.
2. Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
3. Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.