BUFFALO CHICKEN PASTA
Easy and delicious! GREAT for a quick weeknight supper.
1 baked or rotisserie chicken
2 cups uncooked elbow macaroni
2 (10.5-ounce) cans cream of chicken soup
1 (14.5-ounce) can chicken broth
1 cup milk
8 ounces sharp cheddar cheese, shredded
¾ cup buffalo chicken wing sauce (Texas Pete or Frank’s)
1 cup chopped celery
½ cup diced onion
1 (2-ounce) jar diced pimentos
2 cloves garlic, minced
½ cup crumbled blue cheese
1 tablespoon chopped fresh Italian parsley
Preheat oven to 350 degrees. Remove chicken from the bone and shred; set aside. Spray a 9×13-inch baking dish with cooking spray. In a large bowl, combine macaroni with soup, chicken broth, milk, cheese, buffalo wing sauce, celery, onion, pimentos and garlic. Stir in shredded chicken. Pour into prepared baking dish, cover with aluminum foil and bake for 30 minutes. Remove foil and bake, uncovered, for an additional 30 minutes. Let cook for 5 minutes before serving. Top with crumbled blue cheese and garnish with chopped Italian parsley. *Casserole may be prepared a day ahead of time and refrigerated until ready to bake. Serves 6 to 8.