Buffalo Chicken and Noodle Ramekins #RSC

Recipe by Ronna F
READY IN: 30mins
SERVES: 4
YIELD: 8 ramekins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 2
    shallots, peeled and chopped
  • 12
    cup celery, chopped
  • 6
    ounces plain Greek yogurt
  • 1
    (1 ounce) Hidden Valley Original Ranch Dips Mix
  • 8
    ounces elbow macaroni, cooked according to manufacturer's directions
  • 1 12
    cups cooked chicken breasts, diced
  • 12
    cup buffalo wing sauce
  • 1
    cup blue cheese, crumbled
  • 12
    cup plain breadcrumbs
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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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