Community Pick
Buffalo Chicken and Noodle Ramekins #RSC
photo by Ronna F
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 ramekins
- Serves:
- 4
ingredients
- 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
directions
- Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray.
- 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.
- Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs.
- Bake at 350 degrees F. for 20 minutes, or until heated through.
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