Gluten Free Buffalo Chicken Casserole

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb uncooked gluten free penne pasta
  • 1
    (18 ounce) can Progresso Vegetable Classics creamy mushroom soup
  • 4
    ounces gluten free cream cheese, cut into chunks
  • 12
    cup gluten free hot sauce
  • 2
    cups chopped cooked chicken breasts
  • 12
    teaspoon garlic powder
  • 12
    teaspoon salt
  • 2
    cups potato chips, coarsely crushed
  • 1
    cup shredded cheddar cheese (4 oz.)
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DIRECTIONS

  • 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.
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