Buffalo Chicken and Noodle Ramekins #RSC

READY IN: 30mins
Recipe by Ronna F

Ready, Set, Cook! Hidden Valley Contest Entry. I created this tasty recipe that features elbow noodles in a ranch sauce, topped with diced chicken, buffalo wing sauce and blue cheese! I like that it is quick to prepare and it will wow any buffalo wing lovers!

Top Review by superlemonbalm

sounds wonderfully delicious!

Ingredients Nutrition

  • 14.79 ml olive oil
  • 2 shallots, peeled and chopped
  • 118.29 ml celery, chopped
  • 170.09 g plain Greek yogurt
  • 28.34 g Hidden Valley Original Ranch Dips Mix
  • 226.79 g elbow macaroni, cooked according to manufacturer's directions
  • 354.88 ml cooked chicken breasts, diced
  • 118.29 ml buffalo wing sauce
  • 236.59 ml blue cheese, crumbled
  • 118.29 ml plain breadcrumbs


  1. Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray.
  2. Heat olive oil in a 10-inch skillet over medium heat. Add shallots and celery. Cook and stir for 2 minutes. Remove from heat. Stir in yogurt and dip mix. Add noodles and stir.
  3. Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs.
  4. Bake at 350 degrees F. for 20 minutes, or until heated through.

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