- 10 ounces penne pasta
- 1 (8 oz) package cream cheese, softened
- ¾ cup ranch dressing
- 1/3 cup Frank’s RedHot buffalo sauce
- 2 cups shredded, cooked chicken
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
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Preheat oven to 375oF and spray a 9×13-inch casserole dish with cooking spray.
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Cook the pasta according to the package directions. Drain and rinse in hot water to prevent sticking.
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Stir together the cream cheese, ranch dressing and buffalo sauce until creamy.
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Add the chicken, ½ cup mozzarella cheese and cooked pasta to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
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Combine the remaining two cheeses and sprinkle over the top of the pasta.
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Bake uncovered for 20 minutes, or until cheese on top is melted.
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Serve immediately with sliced green onions, hot sauce and ranch drizzles if desired.
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Leftover rotisserie or canned chicken both work great to shorten prep time for this meal.
Use a little more buffalo sauce than it calls for to make it a bit spicier.
The pasta bake and the sliders will both freeze well so make an extra to have another time!
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