Buffalo Chicken Pasta Bake
Buffalo Chicken Pasta Bake
Rating: (1 rated)
Recipe Yield: Serves 6

16 ounces short, hollow noodles such as rigatoni or penne
1 cup whole or 2% milk, plus more as needed
1 cup sour cream, preferably full-fat
4 ounces cream cheese, softened
1/2 cup buffalo wing sauce, preferably Frank’s, plus extra to taste
2 cups shredded Monterey Jack cheese
4 ounces crumbled blue cheese (optional)
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper
3 cups cooked, shredded chicken
1/3 cup bread crumbs
2 tablespoons melted butter

Preheat oven to 375°F. Grease a 9x13-inch casserole dish.

Bring a large pot of salted water to a boil. Cook the noodles 1 minute less than package directions, until just under-done. Drain and return to the pot.

Meanwhile, bring the milk to a gentle simmer in a medium sauce pan over moderate heat. Whisk in the sour cream, cream cheese, and buffalo sauce until smooth. Whisk in the monterey jack and blue cheese until melted and well combined. Taste and season with salt and pepper as desired.

Combine the sauce with shredded chicken and the cooked noodles and stir until fully incorporated. (If the mixture seems a bit dry, add 1/4 cup milk as needed.) Transfer the mixture to the prepared casserole dish. Combine the bread crumbs and melted butter in a small bowl and sprinkle evenly over the casserole.

Bake for 25 to 30 minutes, or until bubbly and brown on top. Cool for 5 to 10 minutes before serving.

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