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Gluten-Free Buffalo Chicken Casserole Recipe

Gluten-Free Buffalo Chicken Casserole
Source: Betty Crocker

Ingredients

  • 1 lb uncooked gluten-free penne pasta
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 4 oz gluten-free cream cheese, cut into chunks
  • 1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 cups chopped cooked chicken breast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups potato chips, coarsely crushed
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup gluten-free blue cheese crumbles, if desired
PREP TIME
15m 		COOK TIME
15m 		TOTAL TIME
30m
YIELD
8 servings

Instructions

  • Heat oven to 375°F.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook and drain pasta as directed on package, using minimum cooking time.
  • Return pasta to same pot; stir in soup, cream cheese and hot sauce.
  • Add chicken, garlic powder and salt.
  • Pour pasta into baking dish.
  • Sprinkle with chips.
  • Bake 15 minutes, adding Cheddar cheese the last 5 minutes.
  • Sprinkle with blue cheese crumbles.
  • Let stand 5 minutes before serving.

Dinner

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/6646/gluten-free-buffalo-chicken-casserole.jpg

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