1 1/2 cups (10 3/4 oz.) condensed cream of chicken soup
1 1/2 cups (10 3/4 oz.) condensed cream of celery soup
1 3/4 cups hot water
1/2 cup buffalo wing sauce
2 cups cooked chicken, shredded or cubed
12 oz Creamette® Oven Ready Elbows
2 cups shredded Monterey Jack cheese

Cooking Directions:

1. Preheat oven to 400°F.

2. Coat a 2-quart baking dish with non-stick cooking spray.

3. Add soups,water, buffalo sauce and chicken. Stir until well blended.

4. Pour uncooked pasta into dish and stir to coat evenly. Bake uncovered for 15 minutes.

5. Remove from oven and stir thoroughly. Top with Monterrey Jack cheese.

6. Return dish to oven and bake uncovered 15 more minutes.

7. Remove from oven and let stand at least 10 minutes before serving.

Serve with blue cheese or ranch dressing, if desired.