Prep Time15 MIN Total
Time30 MIN Servings8
Buffalo wings, blue cheese–a classic combination in the ultimate comfort food with a kick–if you like it hotter, increase the amount of hot sauce.
Ingredients
- 1 lb uncooked gluten-free penne pasta
- 1 can (18 oz) creamy mushroom soup
- 4 oz gluten-free cream cheese, cut into chunks
- ½ cup gluten-free hot sauce
- 2 cups chopped cooked chicken breast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 cups potato chips, coarsely crushed
- 1 cup shredded Cheddar cheese (4 oz)
- ½ cup gluten-free blue cheese crumbles, if desired
Directions
- Heat oven to 375°F. Spray 13×9-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.
