Creamy Buffalo Chicken Mac & Cheese
Creamy Buffalo Chicken Mac & Cheese sounds like the perfect comfort food dinner, doesn't it? Bad day? Make this recipe. Busy day? Make this recipe. Just feel like eating something yummy? Make this recipe. Pasta and chicken (use rotisserie chicken to make it even easier) smothered in a creamy, spicy sauce, topped with cheese and baked to gooey perfection
Ingredient
- 8 ounces uncooked radiatore (radiator shaped) pasta (about 3 cups)
- 1 can (10 1/2 ounces) Campbell's® Condensed Spicy Buffalo-Style Cream of Chicken Soup
- 3/4 cup milk
- 1 1/2 cups diced cooked chicken
- 2 cups shredded Monterey Jack cheese (about 8 ounces) (amount divided in recipe steps below)
- 2 green onion (scallion), sliced (about 1/4 cup)
Direction
- Cook and drain the pasta according to the package directions. While the pasta is cooking, heat the oven to 375°F.
- Stir the soup, milk, chicken, 1 1/2 cups cheese and the cooked pasta in a bowl. Spoon the mixture into an 11x7x2-inch baking dish.
- Bake for 10 minutes. Stir the pasta mixture. Sprinkle with the remaining 1/2 cup cheese and bake another 5 minutes or until the cheese is melted. Sprinkle with the green onions before serving.
