Buffalo Chicken Casserole

Photo by Tabatha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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.

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