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